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Blueberry Lemon Almond Coffee Cake

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 15 pieces
Calories: 355kcal
Author: Melanie Bauer
This light and fluffy Blueberry Lemon Almond Coffee Cake is studded with fresh blueberries and topped with an amazing cinnamon sugar almond crumble.
Print Recipe

Ingredients

Coffee Cake

  • 3 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 8 ounces almond paste
  • 4 tablespoons butter
  • 2 eggs
  • 1 lemon zest and juice
  • 1-1/2 cups milk
  • 12 ounces blueberries

Topping

  • 1/2 cup sugar
  • 1 cup sliced almonds
  • 3 tablespoons butter melted
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together flour, baking powder, baking soda and salt in medium bowl.
  • In bowl of electric mixer, cream together sugar, almond paste and butter. Add egg, lemon juice and zest, mixing until well combined.
  • Add flour mixture and milk alternately to sugar mixture, beginning and ending with milk. Fold in blueberries.
  • Pour batter into greased 9x13 baking pan.

Topping

  • To prepare topping, combine all ingredients in a small bowl and stir until combined. Sprinkle evenly over cake batter.
  • Bake for 35 minutes or until toothpick inserted into center of cake comes out clean.

Nutrition

Calories: 355kcal | Carbohydrates: 52g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 253mg | Potassium: 278mg | Fiber: 3g | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 2mg