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.
Really good dessert! Light and the combination of blueberries and almonds is yummy... Will make it again for sure!
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.
Blueberries all sank to the bottom, cake was bland and rubbery (followed the recipe exactly). Won't make again.
Everytime I've made this coffeecake, I'm asked for the recipe. Everyone loves it!
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!
Amazing breakfast, easy to make. wonderful recipe