Blueberry Almond Coffee Cake

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

1 1/2 cups, all-purpose flour

1/2 cup almond flour (or 1/2 cup all-purpose flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup granulated white sugar

1/4 cup light brown sugar

2 large eggs, at room temperature

1 teaspoon orange zest (or lemon zest) (optional)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup almond milk (or whole milk)

3/4 cup sour cream

1 1/2 cups blueberries

1/3 cup all-purpose flour

1/4 cup sugar

3 tablespoons unsalted butter, room temperature

1/3 cup sliced almonds

1/2 cup powdered/confectioners/icing sugar

1 tablespoon fresh orange juice (or lemon juice or milk)

1/2 teaspoon vanilla extract (optional)

Instructions

Mix the flours, baking powder, baking soda, and salt and set aside.

Beat the butter and sugars until light and fluffy.

Beat in the eggs, one at a time, before beating in the zest, vanilla extract, almond extract, milk, and sour cream.

Mix the flour mixture into butter mixture.

Gently mix the blueberries into the batter and pour into a greased 10 inch springform pan.

Sprinkle the crumb topping on.

Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 60 minutes.

Let cool, drizzle on the icing sugar to taste, slice and enjoy!

Mix the flour, sugar, butter and almonds until crumbs form.

Mix the powdered sugar, and vanilla extract until smooth.

Nutrition

• Calories: Calories 354
• Lipides Totaux: Fat 18g
• Lipides Saturés: Saturated 8g
• Acides Gras Trans: Trans 0
• Cholestérol: Cholesterol 67mg
• Sodium: Sodium 262mg
• Glucides Totaux: Carbs 44g
• Fibres Diététiques: Fiber 1g
• Sucres Totaux: Sugars 27g
• Protéines: Protein 5g