Blueberry Almond Coffee Cake

By srumbel

Ingredients

• Coffee Cake:
• 1/2 C butter, softened
• 1 C brown sugar, packed
• 1 egg
• 1 tsp almond extract
• 2 C flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 C sour cream
• 1 1/2 C blueberries, fresh or frozen
• 1/2 C sliced almonds
• Glaze:
• 1 C powdered sugar
• 1/2 tsp almond extract
• 1 1/2 Tb milk
• dash salt

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 350 degrees. 2. Into your stand mixer or large mixing bowl, place the softened butter and brown sugar. Cream them together until light and fluffy. Should take about 2 minutes 3. Add the egg and beat for an additional 1 minute. Scrape the sides of the bowl and add the almond extract. Mix just until combined. 4. In a separate bowl toss together the flour, baking soda, baking powder and salt. 5. Pour half of the dry ingredients into the creamed mixture and mix just until combined. Add half of the sour cream and mix just until combined. Repeat with the remaining dry ingredients and sour cream. Make sure not to over mix. 6. Gently fold in the blueberries. 7. Line 2 round 8 inch cake pans with parchment paper. Spray the paper and the sides of the pans generously with cooking spray. 8. Spread the batter evenly into both pans and sprinkle with the almonds. 9. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. 10. Allow the pans to rest on the counter for 5 minutes, then invert to a wire rack. 11. Whisk the glaze ingredients together in a small bowl and drizzle over the tops of the warm cakes. Serve and enjoy!