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Blueberry Almond Coffee Cake

This simple blueberry coffee cake is one of my favorites to serve guests for a mid-morning coffee or tea visit. It’s simple, quick, and delicious. The blueberries provide extra moisture without increasing the sweetness. The almonds, which toast during baking, add a nice crunchy texture to the top. The recipe can also be prepared using fat-free milk and yogurt.


1 large egg

½ cup milk

½ cup plain yogurt

3 Tbsp. vegetable oil

2 cups all-purpose flour

½ cup granulated sugar

4 tsp. baking power

½ tsp. salt

1½ cups frozen blueberries (reserve ¼ cup for topping)

1 Tbsp. all-purpose flour

2 Tbsp. decorating or coarse sugar

3 Tbsp. sliced almonds

¼ tsp. ground cinnamon


  1. Preheat oven to 400 degrees. Spray a nine-inch springform pan with cooking oil and set aside.

  2. Whisk the egg, milk, yogurt, and vegetable oil in a large mixing bowl.

  3. Sift flour, sugar, baking powder, and salt into another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.

  4. Toss 1¼ cups blueberries in one tablespoon of flour, then fold into batter. Pour into the springform pan. Sprinkle with the remaining ¼ cup of blueberries.

  5. Combine the decorating sugar, sliced almonds, and cinnamon, and sprinkle over the batter.

  6. Bake at 400 for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes before removing the springform.


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