Blueberry Almond Coffeecake

Blueberry Almond Coffeecake Recipe from USA | Ingredients: Flour, Blueberries, Almonds

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 8-10

Introduction

The Blueberry Almond Coffeecake is a delightful and nutritious treat that combines the sweet, tangy flavor of blueberries with the nutty crunch of almonds. This recipe is perfect for breakfast, brunch, or as a dessert. It's a versatile cake that's sure to impress your family and friends with its moist texture and rich flavors. Whether you're a seasoned baker or new to the kitchen, this coffeecake is straightforward to make and delivers on taste and presentation.

History

The tradition of coffeecake dates back to the 17th century in Europe, where it was common to enjoy a sweet cake alongside a cup of coffee. The Blueberry Almond Coffeecake is a modern twist on these traditional recipes, incorporating blueberries and almonds for added flavor and texture. This recipe has evolved over time, with variations including different fruits, nuts, and spices to suit personal tastes.

Ingredients

2 cups all-purpose flour
2 tsp baking powder
0.75 tsp salt
0.5 cup unsalted butter, softened
1 cup splenda no-calorie sweetener, granulated
2 large eggs
1 tsp vanilla extract
0.25 tsp almond extract
0.5 cup 2% reduced-fat milk
1.5 cups fresh or frozen blueberries
1 egg white
3 tbsp splenda no-calorie sweetener, granulated
0.75 cup sliced almonds

How to prepare

Preheat the oven to 350°F (177°C).
Grease an 8-inch square baking dish and set it aside.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
Using an electric mixer at medium speed, beat the butter until creamy.
Add 1 cup of Splenda granulated and the flavorings to the butter. Beat at medium speed until light and fluffy.
Add the whole eggs, one at a time, beating until blended after each addition.
Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
Fold in the berries.
Spoon the mixture into the prepared dish.
In a separate bowl, beat the egg white with a fork. Add 3 tbsp of Splenda granulated and stir until blended.
Stir in the almonds.
Spoon the mixture over the batter in the baking dish.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the dish to cool in the pan on a wire rack for 10 minutes.

Variations

Substitute raspberries or blackberries for blueberries for a different berry flavor.
Use whole wheat flour instead of all-purpose flour for a fiber boost.
For a dairy-free version, replace the butter with coconut oil and the milk with almond milk.

Cooking Tips & Tricks

To ensure your Blueberry Almond Coffeecake turns out perfectly, consider the following tips:

- When mixing the batter, avoid overmixing as it can lead to a dense cake.

- If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.

- To achieve a fluffy texture, ensure your butter and eggs are at room temperature before starting.

- For a more pronounced almond flavor, you can add a bit more almond extract according to taste.

Serving Suggestions

Serve the Blueberry Almond Coffeecake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. For an extra indulgence, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes a delightful addition.

Cooking Techniques

Baking is the primary cooking technique used in this recipe. It's important to preheat your oven for even cooking and to test the cake's doneness with a toothpick.

Ingredient Substitutions

Swap the sweetener for regular sugar or honey if preferred.

- Use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.

Make Ahead Tips

The Blueberry Almond Coffeecake can be made a day ahead and stored at room temperature, covered. This allows the flavors to meld together and can save time for morning events or brunches.

Presentation Ideas

For a beautiful presentation, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. Garnish with fresh blueberries and almond slices.

Pairing Recommendations

This coffeecake pairs beautifully with a variety of beverages, including coffee, tea, and milk. For a special brunch, serve it alongside a mimosa or a glass of sparkling wine.

Storage and Reheating Instructions

Store leftover coffeecake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a 300°F oven for 10-15 minutes or microwave individual slices for 20-30 seconds.

Nutrition Information

Calories per serving

A single serving of this coffeecake contains approximately 300 calories, making it a suitable option for a breakfast or snack in a balanced diet.

Carbohydrates

Each serving of Blueberry Almond Coffeecake contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this recipe are all-purpose flour and sweetener, providing energy to start your day.

Fats

This coffeecake contains about 15 grams of fat per serving, with the main sources being unsalted butter and almonds. These ingredients contribute to the cake's moist texture and rich flavor while providing essential fatty acids.

Proteins

Each serving of this coffeecake offers around 6 grams of protein, coming from ingredients like eggs, milk, and almonds. Protein is crucial for building and repairing tissues, making this cake a more satisfying option.

Vitamins and minerals

The Blueberry Almond Coffeecake is a good source of several vitamins and minerals, including vitamin E from the almonds, calcium and vitamin D from the milk, and vitamin C from the blueberries. These nutrients support overall health and well-being.

Alergens

This recipe contains common allergens such as eggs, milk, and tree nuts (almonds). Individuals with allergies to these ingredients should exercise caution.

Summary

Overall, the Blueberry Almond Coffeecake is a nutritious and delicious option that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. It's a satisfying treat that can fit into a healthy diet when enjoyed in moderation.

Summary

The Blueberry Almond Coffeecake is a delightful treat that combines the sweetness of blueberries with the richness of almonds in a moist, flavorful cake. With its balance of nutrients and indulgent taste, it's a perfect choice for breakfast, brunch, or dessert. This recipe is versatile, allowing for various substitutions and variations to suit dietary needs and personal preferences. Enjoy baking and sharing this delicious coffeecake with loved ones.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was visiting my dear friend Margaret at her cozy little cottage by the lake. Margaret had always been a fabulous cook, and I always looked forward to our cooking adventures together.

On this particular day, Margaret had a surprise for me. She had been experimenting with a new recipe for Blueberry Almond Coffeecake, and she wanted me to be her taste tester. As soon as I took my first bite, I knew I had to have the recipe for myself.

Margaret chuckled as she saw the look of delight on my face. "I knew you would love it, dear," she said. "It's a family recipe that has been passed down for generations. I'm happy to share it with you."

I couldn't wait to get back home and try out the recipe for myself. As soon as I stepped into my kitchen, I gathered all the ingredients I needed and got to work. The scent of blueberries and almonds filled the air as the coffeecake baked in the oven, and I knew I had stumbled upon something truly special.

As I sat down to enjoy a slice of the warm, buttery coffeecake, I couldn't help but think back on all the recipes I had collected over the years. Each one had a story behind it, a memory that made it special to me.

I remembered the time I had learned how to make my grandmother's famous apple pie, with its flaky crust and perfectly spiced filling. She had taught me the secret to making the crust just right, and I had cherished that recipe ever since.

Then there was the recipe for lemon bars that I had gotten from my neighbor, Mrs. Jenkins. She had been kind enough to share her secret ingredient with me, and I had been making those lemon bars for years, always thinking of her as I baked them.

But there was something about this Blueberry Almond Coffeecake that captured my heart in a way no other recipe had before. Maybe it was the memories of that sunny day at Margaret's cottage, or maybe it was the way the flavors melded together so perfectly. Whatever it was, I knew that this recipe would become a staple in my kitchen for years to come.

I decided to share the recipe with my own granddaughter, Emily. She had always loved helping me in the kitchen, and I knew she would appreciate the story behind this special coffeecake.

I invited Emily over one afternoon and we got to work together, measuring out the ingredients and mixing the batter. As the coffeecake baked in the oven, I told her the story of how I had acquired the recipe and the memories that it held for me.

Emily listened intently, her eyes shining with excitement as she took in every word. When the coffeecake was finally done, we sat down to enjoy a slice together, savoring the flavors and the memories that came with it.

As we finished our last bites, Emily turned to me with a smile on her face. "Thank you, Grandma," she said. "I love this recipe, and I love the story behind it. It's something I will always treasure."

I felt a warm glow in my heart as I looked at my granddaughter, knowing that I had passed down not just a recipe, but a piece of my own history. And as we sat together, enjoying the delicious Blueberry Almond Coffeecake, I knew that this recipe would continue to be a part of our family for generations to come.