The Humpherys Family

Blueberry Almond Coffee Cake

Source  Taste of Home
Recipe Added:  3/28/2012
1 cup flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 cup buttermilk
 2 Tbsp butter, melted
1 tsp vanilla
1/4 tsp almond extract
1 cup fresh or frozen blueberries
1/2 cup sliced almonds
1 Tbsp brown sugar
1/4 tsp ground cinnamon
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Notes
If using frozen blueberries, use without thawing to avoid discoloring the batter.
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