Blueberry-Lemon Coffee Cake

I didn't have almond paste, so I sub'd almond butter for the paste and butter and it was delicious! Coated blueberries in flour to help prevent them from sinking. My kids loved it!

Loved this! Almond taste was not overwhelming. Tender crumb.

Thought this was pretty easy to make (even without a mixer!) andvery delicious. Made it for a large group of people and everyone loved it. I followed the recipe exactly, however, I grated the almond paste as was suggested by another reviewer. I also used an 8x8 pan and it came out wonderfully.

EXCELLENT coffee cake! Read the reviews and suggestions from others though. The first part to mix made a huge mess because I dumped in the almond paste and with the chilled butter pieces, it did not blend well. Grating the almond paste would likely work better. I also used 2 cups of blueberries and dusted them with flour before adding them. I made it in a 7x11 pan because I did not have a 9x9 available and it worked fine, but streusel topping did not cover whole top. Great flavor, so yummy, and my family gobbled it up!!! Worth the trouble for sure!

This is the best blueberry crumb cake recipe we've gotten from Cooking Light, completely displacing our old favorite from 1998. While the lemon was practically invisible to the taste, the almond flavor worked great with the blueberries. The cake was very light and the topping very flavorful, especially when you have a free hand with the cinnamon.

Great taste! Everyone always loves this cake and asks for the recipe. The recipe notes that you can soften almond paste in the microwave, but it's easier if you grate it instead.

Delicious and light recipe. It is definitely a keeper! I did the following alterations: 1) subsituted the almond paste with 1 cup of raw almonds, 1/3 tsp salt and 1 tsp canola oil grinned in food processor pulsing for 10 minutes. 2) increased the blueberry by 1/2 cup ( total of 2 cups) 3) did not use lemon rind. Substituted with lemon oil or fiori di sicilia from king Arthur flour.

Delicious. Great crumb. I balked at the price of almond paste so I took 1/3 cup of almond flour and added just enough water for it to come together into a paste. Worked perfectly. Will be making again and again

Delicious! The flavors were fabulous together. My kids and husband loved it, ate it the next day as well and it was still moist and perfect.

Disappointing. Expected the lemon and almond flavors to stand out with some tartness from the blueberries, but it was just blah - very bland. I added twice the amount of lemon zest and substituted 1/2 whole wheat flour, but o/w followed the recipe exactly. Nice texture and very moist, but unfortunately, will not be made again in my kitchen.

This coffee cake was delicious. I made it for a family brunch, perfect! I used walnuts instead of almonds in the topping. I also used 1/2 whole wheat flour with the all purpose flour. I used the lemon juice but not the lemon zest, my husband is not a fan of lemon. It was very moist. This recipe is a keeper!

Absolutely delicious...wonderful flavor pairings and moist and fluffy. Took the advice of other reviewers and used slightly less blueberries and also dusted them with flour. Took a little longer to cook, but worth the wait. Will make again and again, althought I didn't quite care for the topping.

Yummy! This cake came out looking EXACTLY like the picture and tasted delicious. It was moist and flavorful. It took a little time for me (I'm a beginner "baker") but it was definately worth it. The only thing I might change would be to use a little more lemon zest at the end. Great for a special occasion. Yummy and Beautiful!

Fabulous!! The almond paste and lemon give the cake a great flavor. I used cake flour and it came out so moist and delicious. I'll definitely make this again!

Fast, easy recipe, and very good! We dusted the blueberries with a bit of flour, which kept some from sinking to the bottom. Almond paste is a bit pricey, but it seems to go a long way and adds a wonderful flavor to the cake. This will become a standard in our house.

Very good! Made it in CO with a little more flour, a little less sugar and baking powder and upped the temp 25 degrees.