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Moist Almond Blueberry Coffee Cake made using yogurt and filled with fresh tart blueberries, toasted almonds and topped with a cinnamon-sugar crumb. Perfect for parties or breakfast.
Since Fall started my cravings for cake has taken a major jump and this Moist Almond Blueberry Coffee Cake was on top our list.
It’s rich, flavorful and you just Cannot Stop at one slice….I’d say 2 or even 3 slices is a done deal with hot coffee.
This cake is popular by many other names like Blueberry Buckle Cake, Healthy Blueberry Yogurt Cake or Blueberry Streusel Cake.
This cake also tops our list as I’ve received multiple requests to post a moist yogurt-based cake after my extremely popular, requested ‘Moist Lemon Yogurt Cake’ which was done almost 4yrs back (gosh I can’t believe its been that long).
So, this Moist Almond Blueberry Coffee Cake is very similar to the cake I mentioned above, except that this one has more toppings and goes perfectly with Fall Holiday themed parties.
Now, the crumb/streusel is completely optional and you can add or reduce the amount on top of the cake.
For me Cakes (especially fruit-flavored ones) are literally One True Love 😉 If you haven’t read my ‘about me’ details, it was the very first thing I made at a very young age and since then it was love at first sight.
So this cake is no exception and gets all the special attention and time it needs.
When it comes to cake, there’s no hurry as baking a cake is extremely therapeutic experience.
So we start by whisking together flour, baking powder+baking soda and keeping this mix aside (which we call Dry Ingredients).
Then we whisk the eggs with sugar and I always use a medium speed (in hand mixer) which results in a fluffier/lighter cake.
Then we add other liquid ingredients like oil, yogurt (any essence or extract) and whisk everything to a smooth luscious batter.
Once the liquid batter is all ready, we add the berries, almonds and the dry mix and fold everything together.
As seen below
Once the wet + dry batter is evenly mixed (no lumps should be there), we transfer everything to a baking pan (I’m using 9×5 round pan).
Now, you can bake the cake as is, but as we are serving it for holiday party, I wanted to add crumb on top.
So mix the ‘Crumbs’ ingredients in a bowl and sprinkle it on top of the cake.
Then bake for 30 minutes.
That’s it, after 30 minutes of baking and 5-7 minutes of cooling the cake, it is ready to be served!!!
You can serve the cake as it is or add some more fresh blueberries on top and serve.
So, go ahead and make this Moist Almond Blueberry Coffee Cake ASAP and enjoy with a fresh cup of coffee or tea.
It’s a family favorite at all my house events and I can say kid to elderlies, everyone loves it.
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Pre-heat oven at 375 Fahrenheit
Add 2 Tbsp Flour to fresh blueberry and gently mix with spoon to coat each blueberry (this prevents blueberry from sticking in the dough and break less).
In a bowl, add all the streusel ingredients, whisk and keep aside.