Fresh Blueberry Almond Coffee Cake



1 pint fresh blueberries, rinsed

1½ cups sugar (300gr)

2 cups all-purpose flour

1 tsp. baking powder (4 gr)

1 tsp. baking soda (6 gr)

½ tsp. salt (2 gr)

1 stick butter, softened (115 gr)

2 eggs

1 cup sour cream (230 gr)

1 tsp. almond extract (5 ml)

1 cup sliced almonds, toasted (100gr)


1 cup powdered sugar (125 gr)

1 tbsp. almond extract (15ml)

2 tbsp. water (30ml)


Preheat your oven to 325°F (162°C). Grease and flour a standard sized 12 cup Bundt pan (2.8lt)

Mix the fresh blueberries with ½ cup of sugar. Set aside.

In a separate large bowl, sift together the flour, baking powder, baking soda, salt and remaining 1 cup (200gr) of sugar.

In another large bowl, cream together the butter with the sugar, using an electric mixer. Add the eggs alternately with portions of the flour mixture and sour cream until all is incorporated. Stir in the almond extract.

Sprinkle 1/3 of the toasted almonds into the Bundt mold, plus a few of the sweetened blueberries. Add 1/3 of the cake batter evenly over these toppings, and then add half of the remaining blueberries and another 1/3 cup of the almonds. Repeat this layer of 1/3 of cake batter, the remaining half of the blueberries and remaining almonds, ending with a layer of cake batter. Bake for 60 minutes or until a toothpick comes out clean. Remove from the oven, cool for 15 minutes before inverting the cake onto a cooling rack, removing it from the pan.

To make the glaze, mix together the powdered sugar, almond extract and water. Drizzle over once the cake is completely cooled.