Blueberry Almond Coffeecake

Makes 9 generous pieces

Many compliments on this one and we love almond!

ingredients

Coffeecake:
1/4 cup unsalted butter (softened)
3/4 cup sugar
1 large egg
1 1/4 tsp. almond extract
2 c. flour
2 1/2 tsp. baking powder
Scant 3/4 tsp. salt
3/4 c. whole milk
1/2 cup slivered almonds (optional)
2 c. fresh or frozen blueberries
(Do not thaw if using frozen)
Crumb Topping:
1/2 cup sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. unsalted butter (softened)

directions

Preheat oven to 375’ and grease a 9" square pan. For coffeecake, cream butter and sugar until fluffy - about 2 minutes. Beat in egg and almond extract. In separate bowl whisk together flour, salt and baking powder. Add to butter mixture alternately with milk at medium speed. Beat for 30 seconds. Lightly sprinkle blueberries with a small amount of flour before adding to cake mixture to keep them from sinking to bottom of cake. Fold in blueberries - and almonds(if using).