Fresh Blueberry Almond Coffee Cake

5 from 1 reviews




1 pint fresh blueberries, rinsed

1½ cups sugar (300gr)

2 cups all-purpose flour

1 tsp. baking powder (4 gr)

1 tsp. baking soda (6 gr)

½ tsp. salt (2 gr)

1 stick butter, softened (115 gr)

2 eggs

1 cup sour cream (230 gr)

1 tsp. almond extract (5 ml)

1 cup sliced almonds, toasted (100gr)


1 cup powdered sugar (125 gr)

1 tbsp. almond extract (15ml)

2 tbsp. water (30ml)


Preheat your oven to 325°F (162°C). Grease and flour a standard sized 12 cup Bundt pan (2.8lt)

Mix the fresh blueberries with ½ cup of sugar. Set aside.

In a separate large bowl, sift together the flour, baking powder, baking soda, and salt.  

In another large bowl, use an electric mixer to cream together the butter with the remaining 1 cup (200gr) of sugar. Add the eggs alternately with portions of the flour mixture and sour cream until all is incorporated. Stir in the almond extract.

Sprinkle 1/3 of the toasted almonds into the Bundt mold, plus a few of the sweetened blueberries. Add 1/3 of the cake batter evenly over these toppings, and then add half of the remaining blueberries and another 1/3 cup of the almonds. Repeat this layer of 1/3 of cake batter, the remaining half of the blueberries and remaining almonds, ending with a layer of cake batter. Bake for 60 minutes or until a toothpick comes out clean. Remove from the oven, cool for 15 minutes before inverting the cake onto a cooling rack, removing it from the pan.

To make the glaze, mix together the powdered sugar, almond extract and water. Drizzle over once the cake is completely cooled.