Blueberry Almond Coffee Cake
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Cook time: 
Total time: 
This Blueberry Almond Coffee Cake has a soft crumb, melt-in-your-mouth almond streusel topping and juicy bursts of blueberry tang.
Coffee Cake
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¾ cup milk*
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 and ¼ cup frozen blueberries
  • ⅓ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • ¼ cup salted butter, softened
  • 1 tsp. cinnamon
  • 2 tbsp. blanched slivered almonds
  • ½ cup confectioners' sugar
  • A few drops of milk, enough to work it into a pourable paste
Coffee Cake
  1. Preheat oven to 350 degrees F. Coat a 8 x 11 inch casserole dish or cake pan with cooking spray; set aside. Whisk flour, sugar, baking powder and salt in a large mixing bowl; set aside.
  2. In a separate medium bowl, beat eggs until light and frothy. Add vegetable oil, milk, and both extracts and combine well.
  3. Pour wet ingredients into dry ingredients and mix until just barely moistened. Add in frozen blueberries and gently stir until combined and the batter is moistened. (Do NOT overmix.) Pour into prepared baking pan.
  1. In a small bowl, mix all the topping ingredients except for the almonds, using your hands to really combine the butter with the other ingredients. Once everything is cohesive, sprinkle evenly in small chunks over the top of the batter. Scatter almonds on top. Bake in preheated oven for 40-50 minutes or until the edges are slightly brown and a toothpick inserted into the centre comes out clean.
  2. Let cake in its pan cool completely on a cooling rack.
Drizzle & Assembly
  1. While cake is cooling, combine confectioners' sugar and a few drops of milk in a small bowl. Keep adding drops of milk and stirring until the mixture resembles a thick, pourable paste.
  2. Once cake has cooled, use a spoon or a piping bag to pipe drizzle on top of the cake. Let set, then cut into pieces.
* I used original-flavoured almond milk, but any type of regular milk can work.
Recipe by Crumb Kitchen at