Blueberry Almond Coffeecake

I went blueberry picking this past weekend and picked over six pounds of blueberries!  Lucky me, I live close to two blueberry farms only a few miles away.  At only $1.25 per pound, it was totally worth the labor.  Blueberries keeps well in the freezer so I stored some in Ziploc bags and froze them for future uses.

Hubby found a blueberry muffin recipe and decided to bake us some goodies! We didn't have enough butter so we halved the recipe.  Also, we didn't have a stand mixer and the hand-held mixer worked just fine.  These were perfect for Monday morning breakfast!

Everlasting Blueberry Almond Coffeecake
From Hungry Rabbit

Yields 12 individual coffeecakes

Streusel Ingredients:
1/2 cup unbleached all-purpose flour
1/4 cup slivered almond
1/2 cup packed light brown sugar
2 T granulated sugar
1/4 tsp ground cinnamon
1/8 tsp table salt
4 T unsalted butter (1/2 stick), cut into 8 pieces, softened

Cake Ingredients:
1 cup unbleached all-purpose flour
1/2 cup almond flour
1-1/2 tsp baking powder
10 T unsalted butter (1-1/4 stick), softened but still cool
2/3 cup granulated sugar
1/2 tsp table salt
1 tsp grated lemon zest
1 tsp vanilla extract
1/2 tsp almond extract
2 large eggs, room temperature
4 cups fresh blueberries

Directions:
1. For the streusel: In the bowl of a stand mixer fitted with paddle attachment, combine flour, almond, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2-1/2 minutes. Spread streusel out onto a small tray (do not press to compact) and freeze for 30 min. Wipe bowl clean for cake preparation.

2. For the cakes: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard muffin pan with paper liners.

3. Whisk flours and baking powder in small bowl to combine; set aside. In the stand mixer fitted with paddle attachment, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; scrape down bowl. Beat in vanilla and almond extracts until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken).

4.With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Stir batter manually with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be thick.  Gently fold in blueberries with rubber spatula until evenly distributed.

5. Transfer batter to prepared muffin cups; with small off-set spatula or spoon, spread batter evenly to cup edges, gently pushing in to fill all gaps. Remove streusel from freezer, break up in to small chunks with hand and sprinkle streusel evenly over batter. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 35 minutes. Cool until just warm or to room temperature, about 1 hour.