You need a delicious cake for a coffee date with family or friends, right? It would be only half as fun if the cake was missing. Luckily, I have a lot of recipes here on the blog for such occasions. This delicious Blueberry Almond Coffee Cake, for example. Juicy, crumbly, and delicious – all at once. What more could you want? A coffee to go with it, of course ;)
In Germany, we don’t really have a category for coffee cakes. Every cake is a coffee cake, to be honest, because you can serve it together with a coffee. ;P In the US coffee cakes are a bit better defined – simple sponge cakes, sometimes filled with jam or fruits and often topped with crumbs/streusels. We have this type of cake here as well, but we call it crumb cake aka. Streuselkuchen ;)
So you could say this is a German Streuselkuchen or somewhat an American coffee cake. Call it whatever you want. You could also just call it super-duper delicious cake. But all my cake recipes here fall into that category I guess (yes, I pat my own back sometimes) ;P
Anyway. As you can probably see from the pictures the cake is nice and moist. This is due to the Greek yogurt in the batter and also the blueberries. They release moisture during baking and provide additional »juiciness«. A strange word for a cake, but in this case, it fits perfectly ;P
I love this cake, especially when it’s slightly warm. It’s a dream. However, I recommend allowing the cake to cool down completely before serving. As you can probably see from the pictures, the cake here was still a bit warm when I cut into it. A cake like this crumbles quite a lot if you don’t give it time to cool down ;)
You can make this cake with fresh or frozen blueberries. Depending on the season, it may be cheaper to use frozen berries. Everything here is topped with streusels and almonds – no one will notice whether the berries were fresh at the start or have been in the freezer for some time. You can’t do that with every blueberry cake. But absolutely no problem here.
I love baking with blueberries – no matter if they are fresh or frozen. If you enter blueberries in the search field here on the blog, you will quite a few recipes. For fellow blueberry lovers, I’ve picked out two of my favorite recipes: a simple Blueberry Lemon Loaf Cake and delicious Blueberry Banana Poppy Seed Muffins. Soo good!
INGREDIENTS / ZUTATEN
For the streusel topping:
1/3 cup (40g) spelt flour
2 tbsp. brown sugar
1/4 tsp. ground cinnamon
1 oz. (30g) butter, melted
2-3 tbsp. rolled oats
For the cake batter:
1 1/3 cups (170g) spelt flour
1 1/2 tsp. baking powder
1/4 tsp. ground cardamom
1/4 tsp. salt
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
2 large eggs
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract
1.8 oz. (50g) almonds, roughly chopped
7 oz. (200g) fresh blueberries
2-3 tbsp. sliced almonds
Für die Streusel:
40g Dinkelmehl (Type 630)
2 EL brauner Zucker (oder Zuckerersatz)
1/4 TL Zimt
30g Butter, geschmolzen
2-3 EL Haferflocken (Feinblatt)
Für den Teig:
170g Dinkelmehl (Type 630)
1 1/2 TL Backpulver
1/4 TL Kardamom
1/4 TL Salz
120g weiche Butter
100g brauner Zucker (oder Zuckerersatz)
2 Eier (L)
150g griechischer Joghurt
1 TL Vanille Extrakt
50g Mandeln, grob gehackt
200g frische Blaubeeren
2-3 EL Mandeln, gehobelt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease and lightly flour an 8 inches springform tin. Chop the almonds roughly and set aside.
2. Prepare the streusels for the topping by mixing the spelt flour with brown sugar, and ground cinnamon in a small bowl. Melt the butter, add to the bowl, and mix everything with a fork or spatula. Add the rolled oats and mix to combine until you get different-sized streusels. Set aside until needed.
3. For the cake batter mix the spelt flour with baking powder, ground cardamom, and salt. Set aside. In a large bowl mix the soft butter and brown sugar (with a handheld mixer) until light and fluffy. Add the eggs and mix until very well combined. Add the Greek yogurt and vanilla extract and mix until well combined. Next, add the flour mixture and mix until just combined – it’s best to use a spatula here. Add the chopped almonds and fold in.
4. Transfer the batter to the prepared springform tin and spread it evenly inside the tin. Sprinkle the blueberry and streusels on top, finish with some sliced almonds, and bake the cake for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. If the cake and almonds get too dark, cover with some aluminum foil and continue baking. Take out of the oven and let cool down completely on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm Springform leicht einfetten und mit etwas Mehl ausstauben. Die Mandeln grob hacken und zur Seite stellen.
2. Für die Streusel Dinkelmehl, braunen Zucker und Zimt in einer kleinen Schüssel vermischen. Die Butter schmelzen, in die Schüssel dazugeben und alles mit einer Gabel oder einem Gummispatel vermengen. Die Haferflocken dazugeben und alles so lange mischen, bis sich schöne Streusel gebildet haben. Zur Seite stellen.
3. Das Dinkelmehl mit Backpulver, Kardamom und Salz für den Teig vermischen und zur Seite stellen. Die weiche Butter und den braunen Zucker in einer großen Schüssel (mit einem Handrührgerät) hell und luftig aufschlagen. Die Eier dazugeben und gut unterrühren. Joghurt und Vanille Extrakt dazugeben und ebenfalls gut unterrühren. Die Mehlmischung zur Schüssel dazugeben und nur kurz verrühren – ich empfehle hier einen Gummispatel. Die gehackten Mandeln dazugeben und unterheben.
4. Den Teig in die vorbereitete Form füllen und glatt streichen. Die Blaubeeren und die Streusel auf dem Teig verteilen und dann einige gehobelte Mandeln darüberstreuen. Den Kuchen für etwa 50-55 Minuten im vorgeheizten Ofen backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Sollte der Kuchen bzw. die Mandeln gegen Ende arg dunkel werden, kann man alles mit einem Stück Alufolie abdecken und dann weiterbacken. Den fertigen Kuchen aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Blueberry Almond Coffee Cake
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 01:10
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
The perfect cake if you are in a hurry – this Blueberry Almond Coffee Cake is done in no time… and absolutely delicious! Great when you are expecting guests!
Ingredients
For the streusel topping:
1/3 cup (40g) spelt flour
2 tbsp. brown sugar
1/4 tsp. ground cinnamon
1 oz. (30g) butter, melted
2–3 tbsp. rolled oats
For the cake batter:
1 1/3 cups (170g) spelt flour
1 1/2 tsp. baking powder
1/4 tsp. ground cardamom
1/4 tsp. salt
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
2 large eggs
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract
1.8 oz. (50g) almonds, roughly chopped
7 oz. (200g) fresh blueberries
2–3 tbsp. sliced almonds
Instructions
1. Preheat the oven to 350°F (180°C). Grease and lightly flour an 8 inches springform tin. Chop the almonds roughly and set aside.
2. Prepare the streusels for the topping by mixing the spelt flour with brown sugar, and ground cinnamon in a small bowl. Melt the butter, add to the bowl, and mix everything with a fork or spatula. Add the rolled oats and mix to combine until you get different-sized streusels. Set aside until needed.
3. For the cake batter mix the spelt flour with baking powder, ground cardamom, and salt. Set aside. In a large bowl mix the soft butter and brown sugar (with a handheld mixer) until light and fluffy. Add the eggs and mix until very well combined. Add the Greek yogurt and vanilla extract and mix until well combined. Next, add the flour mixture and mix until just combined – it’s best to use a spatula here. Add the chopped almonds and fold in.
4. Transfer the batter to the prepared springform tin and spread it evenly inside the tin. Sprinkle the blueberry and streusels on top, finish with some sliced almonds, and bake the cake for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. If the cake and almonds get too dark, cover with some aluminum foil and continue baking. Take out of the oven and let cool down completely on a wire rack.
Notes
Let’s get baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
