Recipe: Blueberry Almond Coffee Cake
I found this recipe
years ago as part of an advertisement in a magazine. At that point, one of my favorite things to do on a weekend morning was make muffins. From a package. I hadn’t yet discovered the joys of baking from scratch. I still haven’t moved on from the joys of cinnamon rolls from a can. But that’s another story and an experiment for another time.
I like this recipe because it’s very easy and very delicious. It’s perfect for a quiet breakfast at home with family, but good enough (and pretty enough) to serve at brunch or take to an event. It can easily be doubled to feed a crowd as well. When I make this I still use the muffin mix packages, but I imagine you could substitute your favorite muffin recipe easily. If I feel brave enough, I may try this recipe using my favorite muffin recipe
, this oldie but goodie from The Barefoot Contessa. But for now, here’s the quick version.
Blueberry Almond Coffee Cake – 8 servings
1/2 cup toasted slivered blanched almonds, coarsely chopped (or 1/3 cup sliced almonds, toasted)
1 cup sour cream
2 tablespoons sugar
1/2 cup milk
2 (7 oz) packages blueberry muffin mix
1 cup powered sugar
2 tablespoons milk
1/4 teaspoon almond extract
Preheat oven to 350. Grease a 9×9 glass baking dish with baking spray. Combine sour cream, sugar, and milk in a bowl. Mix in muffin mix and stir until just moistened.
Spoon batter into pan and top with chopped almonds. Bake 35-40 minutes or until golden brown and cake is pulling away from sides of pan.
Combine sugar, milk, and extract in a small bowl. Drizzle over hot cake. Allow glaze to set for at least 10 minutes before serving. This is best served warm. Enjoy!