11 Blueberry Coffee Cake with Almond Flour Crumb

  Are you ready for some football?  I spent most of my life growing up in Maryland so you know I'm cheering on the Ravens.  You might even say, this coffee cake has a bit of Ravens purple running through it.  But I'm really there for the commercials.  From the classic 1995 Budweiser frogs, the clydesdales (omg that one makes me tear up), the new Doritos project, and this cracks me up! for the Chevy Cruze.  I'm more focused during the commercials than the game, shh don't tell my husband.  

If you follow on facebook you saw my Cherry Pie Minis fail...this however, is the anti-fail.  It's just right, oh.so.right.  I saw this coffee cake recipe on Candy for the Eyes and it looked heavenly, ohh but let's change it to blueberry, give it an outrageous crumb topping...oh wait, Julia from Roasted Root has been doing these awesomely creative grain pancakes every friday...let's throw in some almond flour.  Now you're talkin'.  And I'm pretty sure I'm going to have to make this for my Dad when he comes to visit.  He's just a blueberry kind of guy.  In the mean time, I couldn't help but bring a slice over to "taste test" while I got some work done.  

Blueberry Coffee Cake with Almond Flour Crumb

(adapted from smitten kitchen & Candy for the Eyes)

Ingredients:

Coffee Cake:
6 Tablespoons butter, softened
1/2 cup sugar
2 cups all purpose flour
3/4 teaspoon salt
2 1/2 teaspoon baking powder
1 egg
1/4 cup milk
4 Tablespoons of sour cream

1 can Oregon's blueberries in light syrup, drained

1 1/2 cup fresh blueberries

Crumb Topping:

1/3 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt (a dash)
1 stick of butter, melted
3/4 cup all purpose flour

3/4 cup almond flour

1.  Preheat the oven to 375 degrees F and grease a 9x9 baking dish.

2.  In a mixing bowl, cream together the butter and sugar.  Then beat in the egg, milk and sour cream on medium speed, making sure to scrape down the sides of the bowl.  In another large bowl sift together the flour, salt, and baking powder.  Slowly add the flour mixture to the wet ingredients, about a third at a time on a low speed, until well incorporated.  

3.  Press the dough into the bottom of the greased pan, as evenly as you can.  Pour the blueberries over the top and spread out to evenly cover the dough layer.

4.  In another bowl, blend together both sugars, cinnamon, salt, both flours and butter.  You can use your hands or a fork to work the butter in.  Sprinkle the mixture over the top of the blueberries, (I had extra that I didn't use) and bake for 40-45 minutes or when you poke a knife in the center it comes out clean.  

Enjoy!