Almond Blueberry Coffee Cake
Ingredients
- For the Filling:
- 1-7 oz box Odense Almond Paste, chilled
- 1 pint blueberries, washed and stemmed
- 2 tablespoons flour
- 2 teaspoons grated lemon rind
- For the Cake batter:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) butter, room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons powdered sugar for dusting cake
Almond Paste and blueberries make an irresistible coffee cake.
Time
25 minutes to assemble
45 minutes to bake
Total Time: 70 minutes
Yield
10 inch bundt cake
Directions
- For the filling:
- Grate the Almond Paste (using large hole side of box grater) into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.
- For the cake:
- Preheat oven to 350°F. Grease and flour bundt pan.
- Sift the flour with the baking powder, baking soda, and salt. Set aside.
- Beat together the butter and sugar until smooth.
- Add the eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy.
- Mix in the vanilla extract.
- Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.
- Spoon 1/3 of the batter into the bundt pan and top with one half of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries, ending with batter.
- Bake for 45 minutes or until cake is a deep golden color and toothpick inserted near center comes out clean.
- Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Dust with powered sugar for an elegant presentation.