I made this coffee cake for Father’s Day, just shy of “week 2” of my 34 cakes in 34 weeks challenge. Though my husband claims he loves chocolate, he almost never chooses chocolate desserts. He always goes for something full of fruit. So when I found this recipe, I knew I was golden.
Made with fresh blueberries, with a brown sugar and almond crumble topping, this cake is divine. I expected it to be good, but man, oh, man—I have made this cake three times in as many days, that’s how good it is. We just can’t get enough of it. Hmmmm—if I keep finding recipes like this, my hips and thighs are in serious trouble!
Blueberry Almond Cake
1/4 c. butter
3/4 c. sugar
1 egg
1/2 c. plus 2 T. milk
2 c. all purpose flour
2 t. baking powder
1/2 t. salt
2 c. blueberries
Topping:
1/2 c. brown sugar
3 T. all purpose flour
1 t. ground cinnamon
1/2 c. chopped or slivered almonds
3 T. butter
Preheat oven to 375 degrees. Grease a 9 inch springform pan (I used a 10 inch springform pan with great results.)
Sift together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg. Add milk alternately with flour mixture, mixing just until incorporated. Stir in blueberries (if using frozen berries, first rinse lightly and drain in a colander to remove ice crystals that may be clinging to the fruit.) Pour batter into prepared pan. In a small bowl, combine the brown sugar, flour, cinnamon, and cut in butter until crumbly. Stir in nuts. Sprinkle mixture over batter.
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. (The first time I made this, it took 45 minutes, but the second and third time it took closer to an hour.)
Allow the cake to cool for at least ten minutes before serving.
(recipe adapted from www.food.com)
