Easy Blueberry Coffee Cake

  in Desserts, Recipes

Adapted from Yossi Arefi Almondy Plum Cake (We didn’t have any plums but we had blueberries!)

1/2 cup butter (1 stick)
1 heaping cup blueberries (frozen is fine)
3/4 cup cane sugar
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon sea salt
1 cup whole wheat pastry flour
1/2 cup almond flour
1 teaspoon baking powder
1-2 tablespoons turbinado sugar

  1. Heat oven to 350°F and spray an 8 x 8 square baking pan with cooking spray.
  2. Melt the butter in a small saucepan over low heat. Pour into a large metal or glass bowl and cool a couple minutes.
  3. Add the sugar and eggs to the bowl and whisk for about 1 minute until foamy. Add the extracts and whisk until smooth.
  4. Mix the flour, baking powder, and salt in a small bowl, then dump into the egg mixture. Mix with a wooden spoon or spatula until combined.
  5. Add the batter to the pan and smooth it out. Pour the blueberries over the batter and press them gently into the batter. Sprinkle over the turbinado sugar.
  6. Bake for 35 minutes or until a cake tester or sharp knife comes out clean. Place pan on a cooling rack and cool for about 20 minutes before cutting.