Looking for a delightful treat to enjoy with your morning coffee or as a sweet pick-me-up during the day? Our Almond Blueberry Sour Cream Coffeecake is the perfect blend of tangy, sweet, and nutty flavors that will surely brighten your day. This moist and tender coffeecake is loaded with juicy blueberries and topped with a crunchy almond streusel for the ultimate indulgence. Let’s dive into the recipe and create a delicious homemade treat that will impress your family and friends.
Almond Blueberry Sour Cream Coffeecake
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup sour cream
– 1 cup fresh blueberries
For the Almond Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 tsp ground cinnamon
– 1/4 cup unsalted butter, melted
– 1/4 cup sliced almonds
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the fresh blueberries, being careful not to overmix the batter.
7. In a separate bowl, prepare the almond streusel topping by combining the flour, granulated sugar, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly. Add the sliced almonds and mix well.
8. Pour the coffeecake batter into the prepared cake pan, spreading it evenly.
9. Sprinkle the almond streusel topping over the batter, covering the surface completely.
10. Bake the coffeecake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the coffeecake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
12. Slice the Almond Blueberry Sour Cream Coffeecake into wedges and serve it warm or at room temperature. Enjoy with a cup of hot coffee or tea for a delightful treat.
This Almond Blueberry Sour Cream Coffeecake is a delicious combination of flavors and textures that will surely become a favorite in your baking repertoire. Whether you’re hosting a brunch or simply craving a homemade sweet treat, this coffeecake is perfect for any occasion. So, gather your ingredients and get ready to bake up a delightful creation that will fill your home with warmth and irresistible aromas. Happy baking!
