Becky Luigart-Stayner
8 servings (serving size: 1 (2-inch) square)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Step 3

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.

Step 4

Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.

Ratings & Reviews

Huntress0527's Review

August 31, 2014

CherylT's Review

August 05, 2014
This is our favorite blueberry coffeecake. It is light and has just the right amount of sweetness. The small amount of crunchy almonds adds some texture which is nice too.

ivamiller's Review

July 30, 2012

IsaCampana's Review

May 12, 2011
Really good dessert! Light and the combination of blueberries and almonds is yummy... Will make it again for sure!

rmo95470's Review

July 18, 2010
This recipes has great combination of flavors, with the almond, blueberries and cinnamon. It is low fat and easy to make, especially since they are common ingredients that you will have on hand. Making it again the second weekend in a row, perfect companion to other brunch dishes or alone with a cup of coffee.

pr1234's Review

July 14, 2010
Blueberries all sank to the bottom, cake was bland and rubbery (followed the recipe exactly). Won't make again.

mpriscilla's Review

June 29, 2010
Everytime I've made this coffeecake, I'm asked for the recipe. Everyone loves it!

motwell's Review

June 02, 2010
As is I'm not sure what to rate this recipe, but with the changes I made, it was excellent! First off, I doubled the recipe. I also used have oat flour by grinding up some oatmeal. I cut the sugar in half. I didn't have the almonds so I just omitted them. I also increased the blueberries by a third. I also used a butter spread. I melted the butter spread and added it last to the mixture. I loved the almond flavor, and the moist and buttery flavor. I think the extra sweet blueberries made up for the sugar. I have two kids that didn't miss the sugar at all!

Tinastanai's Review

May 07, 2009
Amazing breakfast, easy to make. wonderful recipe