Blueberry Almond Coffee Cake to the rescue! Rescue from what you might ask. I have a habit of stockpiling fruit, veggies, leftover batter and even cakes that didn’t turn out quite the way I wanted them to. Eventually, I get tired of said items falling out of the freezer and I use to toss them.
Several times I’d decided to toss the blueberries but felt guilty about wasting money and was determined to use them. That was a good decision because had I done that I wouldn’t have had this super light Blueberry Almond Coffee Cake. The temptation was great to add a powdered sugar glaze over the top but I resisted.
Served warm with a hot beverage or even a glass of milk this is a special treat. One that I’m sure one of the special mom’s in your life would love. Bake one for her and then bake one for yourself.
This recipe was adapted from Southern Living the Southern Cake Book. My changes were using regular milk instead of fat-free and adding a tsp of vanilla.
- 1 large egg
- ½ cup milk
- ½ cup plain fat-free yogurt
- 3 TBS vegetable oil
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 ½ cups frozen blueberries
- 1 TBS all-purpose flour
- 2 TBS turbinado sugar
- 2 TBS sliced almonds
- ¼ tsp ground cinnamon
- 1 tsp vanilla
- Preheat oven to 400° and lightly grease a 9-inch springform pan.
- Whisk together first 4 ingredients in a large bowl.
- Sift together flour and next 3 ingredients in another bowl.
- Next, stir flour mixture into egg mixture just until dry ingredients are moistened, do not overmix.
- Toss 1 ¼ cups blueberries in 1 Tbsp. flour; fold into batter.
- Pour into prepared springform pan and sprinkle with remaining ¼ cup blueberries.
- Stir together the turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
- Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 15 minutes before removing the sides of the pan.
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