I love summertime! Its not my favorite season (fall is) but, it is definitely a close second! I love the sunshine, the swimming, and most of all, the fresh fruit! One of my favorite summertime fruits is berries. Blueberries to be exact. I’ve been anxiously awaiting blueberry season and although the season isn’t quite at its peak yet, I just couldn’t wait any longer to start baking with them!
Almond, Blueberry, and Lemon Coffee Cake with Streusel Topping taste as good as it sounds! When I first stumbled across the recipe on Whipped months ago, I knew that it would be one of the first blueberry desserts I would bake this summer. The cake its self is lightly sweetened but, the true sweetness comes from the fresh blueberries. With a hint of almond and lemon added in and a yummy streusel topping, this is the perfect summertime dessert ….or breakfast, or snack,…lunch? Whatever, I won’t judge! Sunshine, fresh berries, and cake (that won’t kill that bikini bod you worked so hard on). Life is good!
Almond, Blueberry, and Lemon Coffee Cake with Streusel Topping
Adapted From WhippedBaking
Yields 9 Large Pieces
3/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Table Salt
1/3 Cup Granulated Sugar
3 Tablespoons Plain, Fat Free Greek Yogurt
1/3 Cup Almond Paste, Packed
1 Large Egg
1 Teaspoon Vanilla
1 Tablespoon Lemon Juice
3/4 Cup Almond Milk
2 Cups Fresh Blueberries
1 Tablespoon All Purpose Flour
2 Teaspoons Grated Lemon Peel
1/4 Cup Granulated Sugar
2 Tablespoons All Purpose Flour
2 Tablespoons Whole Wheat Flour
2 Tablespoons Butter
1/2 Teaspoon Vanilla Extract
1 Teaspoon Almond Paste
1 Teaspoon Ground Cinnamon
Preheat your oven to 350 degrees. Grease a 9×9 cake pan and set aside. In a medium bowl, combine 3/4 cup all purpose flour, 3/4 cup whole wheat flour, baking powder, baking soda, and salt and set aside. In the large bowl of a mixer, combine sugar, greek yogurt, and almond paste. Beat on medium speed until mixed well. Add in egg, vanilla, and lemon juice and continue beating for 20-30 seconds. Reduce mixer speed to medium low and begin adding flour mixture, alternating with the almond milk until both are thoroughly combined. Increase mixer speed to medium and beat just long enough to get out any lumps that remain. Set batter aside.
Meanwhile, in a medium bowl, combine blueberries with 1/2 tablespoon flour (this keeps the blueberries from sinking to the bottom) and stir until blueberries are completely coated. Add lemon zest in with the blueberries and stir.
Next, add the blueberry mixture in with the cake batter and stir until combined. Pour batter into prepared cake pan and set aside.
Make the streusel topping by adding all of the streusel ingredients together in a small bowl and mashing together with a fork until all ingredients are thoroughly combined.
Using your fingers, break up the streusel topping and sprinkle evenly over top of the entire cake. Place cake in the center rack of your oven and bake for 35 minutes or until a skewer inserted into the middle comes out clean. Remove cake from oven and allow to cool completely before enjoying.
Each serving is around 234 calories and 6 grams of fat when the cake is cut into 9 pieces. These are big pieces so, if your looking to cut the calories or fat some, the cake could certainly be cut into more pieces.
But, then you’ll end up eating 2 so, it wouldn’t have mattered.
I promise this cake is way easier to make then it sounds. Don’t be intimidated by the somewhat lengthy ingredient list or the wordy directions. It doesn’t take long at all and is totally worth what little effort it does take!