one of my staples for sure.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/4 cups plus 3 tablespoons sugar [i use less than a cup and i like to use brown sugar for half]
- 2 whole large eggs
- 1 teaspoon vanilla or 1/4 teaspoon almond extract [i always use more ...mmm vanilla]
- 1/2 cup milk
- 2 cups blueberries (15 ounces)
- 1/2 large egg white [i take some of the egg white from one of the two eggs cause i don't like having an extra yolkness chilling around]
- 1 cup sliced almonds [i use toasted whole almonds and coarsely chop this, i definitely use more than a cup cause i love almonds and its so delicious and gives it texture]
1. Preheat oven to 350°F and butter a 2- to 2 1/2-quart (2 1/4 inches deep) ceramic or glass baking dish.
2. Sift together flour, baking powder, and salt. [i'm lazy so i don't do it]
3. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. [i do this by fork but electric mixer is probably lots faster, but this is my workout :)]
4. Beat in whole eggs, 1 at a time, then vanilla.
5. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated.6. Fold in berries.
7. Spoon batter into baking dish, spreading evenly. [somehow my mixture is pretty thick and sticky, but it still turns out fine, probably overmix and berries not defrosted all the way]
8. Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat. [this is a must!! super yummy!]
9. Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour.
10. Cool in pan on a rack 10 minutes.
this is really easy to make and so good!
blueberry-almond coffeecake recipe courtesy of epicurious