Almond-Infused Blueberry Breakfast Cake
Indulge in a delightfully moist and flavorful blueberry coffee cake infused with the rich taste of almond. This breakfast cake is a perfect choice for brunch or a special morning treat, featuring layers of fresh blueberries and a subtle nutty crunch of pecans. Top it with a sweet almond glaze for the perfect finishing touch.
1
Servings
N/A
Calories
13
Ingredients
Ingredients
fresh blueberries
1 1/4 cups
sugar
1 1/3 cups (divided)
all-purpose flour
2 cups (divided + 2 tablespoons)
butter
1/2 cup (softened)
eggs
2
baking powder
1 teaspoon
salt
1/2 teaspoon
sour cream
8 ounces (carton)
almond extract
1 teaspoon
pecans
1/2 cup (chopped)
powdered sugar
3/4 cup (sifted)
water
1 tablespoon (warm)
almond extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small saucepan over medium heat, combine fresh blueberries, 1/3 cup of sugar, and 2 tablespoons of all-purpose flour. Cook while stirring constantly until the mixture is thickened, approximately 5 minutes. Remove from heat and set aside.
3
In a large mixing bowl, cream the softened butter with an electric mixer. Gradually add the remaining 1 cup of sugar, continuing to beat at medium speed until light and fluffy.
4
Add the eggs to the butter mixture one at a time, ensuring each egg is well incorporated before adding the next.
5
In a separate bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. Add this dry mixture to the creamed mixture alternately with the sour cream, starting and ending with the dry ingredients. Mix in the almond extract until just combined.
6
Grease a 10-inch tube pan thoroughly. Pour half of the cake batter into the prepared pan, smoothing it evenly.
7
Spoon half of the blueberry mixture over the batter in the pan. Repeat the process with the remaining batter and blueberry mixture, then gently swirl a knife through the batter to create a marbled effect.
8
Sprinkle the chopped pecans over the top of the batter.
9
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cake to cool in the pan for 5 minutes before transferring it to a serving plate.
11
For the glaze: In a small bowl, whisk together the sifted powdered sugar, warm water, and almond extract until smooth. Drizzle the glaze evenly over the warm coffee cake before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Almond-Infused Blueberry Breakfast Cake?
This cake is a moist and flavorful blueberry coffee cake infused with rich almond taste, featuring fresh blueberries and a nutty pecan crunch.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How do I prepare the blueberry mixture for the cake?
In a small saucepan over medium heat, combine fresh blueberries, 1/3 cup of sugar, and 2 tablespoons of flour. Cook until thickened, about 5 minutes.
How should the butter and sugar be combined?
Cream the softened butter with an electric mixer while gradually adding 1 cup of sugar until the mixture is light and fluffy.
How should the eggs be added to the batter?
Add the eggs one at a time, ensuring each is well incorporated before adding the next one.
What dry ingredients are needed for this breakfast cake?
The dry ingredients include 2 cups of all-purpose flour, baking powder, and salt.
How do I mix the dry ingredients with the creamed butter mixture?
Add the dry mixture alternately with the sour cream, starting and ending with the dry ingredients.
What type of pan is recommended for this recipe?
A thoroughly greased 10-inch tube pan is recommended.
How is the cake layered in the pan?
Pour half the batter into the pan, spoon half the blueberry mixture over it, then repeat the process with the remaining halves.
How do I create the marbled effect in the cake?
After layering the batter and blueberry mixture, gently swirl a knife through the batter to create a marbled look.
What topping is added before baking?
Sprinkle 1/2 cup of chopped pecans over the top of the batter before placing it in the oven.
How long should the cake bake?
Bake the cake for approximately 50 minutes.
How can I tell if the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool before being removed from the pan?
Allow the cake to cool in the pan for 5 minutes before transferring it to a serving plate.
What are the ingredients for the sweet almond glaze?
The glaze consists of 3/4 cup sifted powdered sugar, 1 tablespoon warm water, and 1 teaspoon almond extract.
When should the glaze be applied to the cake?
The glaze should be drizzled evenly over the coffee cake while it is still warm.
What is the role of sour cream in this recipe?
The 8-ounce carton of sour cream helps provide moisture and a rich texture to the cake batter.
Is almond extract used in both the batter and the glaze?
Yes, 1 teaspoon of almond extract is used in the batter, and another 1 teaspoon is used in the glaze.
Can fresh blueberries be substituted?
The recipe specifies 1 1/4 cups of fresh blueberries for the cooked mixture.
What kind of nuts are used in this breakfast cake?
Chopped pecans are used to add a subtle nutty crunch to the topping.
How much sugar is required for the entire recipe?
The recipe uses a total of 1 1/3 cups of granulated sugar plus 3/4 cup of powdered sugar for the glaze.
How much butter is needed?
The recipe calls for 1/2 cup of softened butter.
Is this recipe suitable for brunch?
Yes, it is described as a perfect choice for brunch or a special morning treat.
Does the recipe require sifting ingredients?
The powdered sugar for the glaze should be sifted for a smooth consistency.
How many total ingredients are used in this recipe?
There are 13 ingredients listed for this cake and glaze.
What is the classification of this dish?
It is categorized under breakfast, brunch, coffee cake, and dessert.
What should the consistency of the glaze be?
The glaze should be whisked until it is smooth and can be easily drizzled.
How much flour is used in total?
A total of 2 cups plus 2 tablespoons of all-purpose flour is used.
What is the recommended serving count?
The provided data lists 1 serving, which typically represents one whole cake.
Should the blueberry mixture be hot when added to the batter?
The mixture should be set aside after cooking, though the instructions do not require it to be completely cold before layering.