Raspberry or Blueberry Almond Coffee Cake

Delight your taste buds with this Raspberry or Blueberry Almond Coffee Cake, a moist and tender treat bursting with fruity flavor and crowned with a buttery almond streusel topping. Perfect for breakfast, brunch, or an afternoon indulgence, this coffee cake pairs fluffy vanilla-infused cake with fresh or frozen berries for a sweet-tart contrast. The topping combines brown sugar, cinnamon, and sliced almonds for a crumbly, nutty finish that beautifully complements the fruity base. Easy to prepare and ready in just an hour, this irresistible coffee cake is a crowd-pleaser that’s as perfect for entertaining as it is for a cozy moment with coffee or tea. Whether you choose raspberries or blueberries, this dessert-like treat captures the ideal balance of crisp texture and soft cake in every bite.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (cold, cubed)
• 2 large Eggs
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 1.5 cups Raspberries or blueberries (fresh or frozen)
• 0.5 cup Sliced almonds
• 0.5 cup Brown sugar (for streusel topping)
• 0.33 cup All-purpose flour (for streusel topping)
• 1 teaspoon Ground cinnamon (for streusel topping)
• 3 tablespoons Unsalted butter (softened, for streusel topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.

Step 2

In a medium bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Step 3

Using a pastry cutter or your fingers, cut in 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, beat together 2 large eggs, 1/2 cup milk, and 1 teaspoon vanilla extract.

Step 5

Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Step 6

Gently fold in 1.5 cups of raspberries or blueberries, being careful not to crush the fruit.

Step 7

Pour the batter into the prepared baking pan and spread it evenly.

Step 8

For the streusel topping, combine 1/2 cup brown sugar, 1/3 cup flour, 1 teaspoon ground cinnamon, and 3 tablespoons softened butter in a bowl. Mix with a fork until crumbly.

Step 9

Stir in 1/2 cup sliced almonds and sprinkle the streusel evenly over the batter.

Step 10

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Step 12

Slice and enjoy your Raspberry or Blueberry Almond Coffee Cake with a cup of coffee or tea!

Nutrition Facts

Serving size	(1374.3g)

Amount per serving	% Daily Value*
Calories	4009.8

Total Fat 182.2g	0%
Saturated Fat 90.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 735.6mg	0%
Sodium 2329.1mg	0%
Total Carbohydrate 550.2g	0%
Dietary Fiber 41.2g	0%
Total Sugars 290.3g
Protein 65.0g	0%

Vitamin D 163.1IU	0%
Calcium 696.8mg	0%
Iron 20.7mg	0%
Potassium 1899.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 6.3%

Carbs: 53.7%