Blueberry Coffee Cake with Almond Crumble


3/4 cup slivered almonds
2/3 cup of flour
1/2 cup rolled oats
1/3 cup brown sugar
2 tablespoons granulated sugar
2 tsp. cinnamon
1/2 tsp. sea salt
1/2 stick of melted butter (4 tablespoons)

1/2 stick of butter (4 tablespoons)
1 cup granulated sugar
2 eggs
2 cups unbleached all-purpose flour
1 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1/2 plain yogurt
2 cups fresh Maine blueberries (you can buy them frozen if out of season)


Preheat oven to 350 degrees. Line a baking sheet with parchment paper and butter/flour the sides well that are exposed. (the size pan you use will determine the thickness of the cake. I use a long thin pan so the cake isn’t too thick)

To make the crumble: Simply place all the dry ingredients in a bowl, melt the butter and incorporate into the dry ingredients well. Set aside.
To make the cake: Cream the butter and sugar until light and fluffy. Add eggs one at a time and mix well after each addition.
In a different bowl, sift the flour, salt, baking powder and baking soda together.
In yet another small bowl, combine the buttermilk and yogurt.
After eggs are mixed in well, add half the flour mixture, followed by half the buttermilk mixture, mixing on slow speed, then add the remaining. Mix JUST until everything is incorporated. Don’t overdue it, it will effect the texture of the cake. Place your cake mixture in the pan, spreading it out evenly. Place your blueberries on top creating a nice thin, even layer. Then disperse the crumble throughout. Bake until a toothpick comes out clean. About 34-45 minutes.

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