Blueberry Almond Coffee Cake

By barbell

Susan Florian of Baroda, MI, was honored in Quick & Simple's Breakfast Treat contest with her take on a classic morning sweet.

Ingredients

• 1/4 cup(s) (1/2 stick) unsalted butter, softened
• 3/4 cup(s) sugar
• 1 large egg
• 1 teaspoon(s) almond extract
• 2 cup(s) flour
• 2.5 teaspoon(s) baking powder
• 3/4 teaspoon(s) salt
• 3/4 cup(s) milk
• 1/2 cup(s) slivered almonds
• 2 cup(s) fresh or frozen blueberries
• 1/2 cup(s) sugar
• 1/3 cup(s) flour
• 1/2 teaspoon(s) cinnamon
• 1/4 cup(s) (1/2 stick) unsalted butter, softened

Details

Servings 8
Adapted from delish.com

Preparation

Step 1

Preheat oven to 375ºF. Grease 9-inch square pan. In bowl with electric mixer, cream butter and sugar until fluffy; beat in egg and almond extract. In small bowl, whisk together flour, baking powder and salt. Add to butter mixture with milk. Beat for 30 seconds; fold in almonds and blueberries.

Spread batter evenly into prepared pan. To make topping, stir together sugar, flour and cinnamon. Add butter and mix until crumbly. Sprinkle topping evenly over batter. Bake cake for 45 to 50 minutes, or until wooden pick inserted in center comes out clean. Serve warm.