Paired with a Vanilla Porter
I feel like I am totally on this blueberry almond flavor kick. I tend to post recipes with these two ingredients often and more recently I made these Blueberry Almond Crescent Rolls that did not last very long. I think it’s because these two ingredients remind me of spring. They tend to be thrown together in cakes, pies, muffins and scones. The nuttiness from the almonds just seems to compliment the tartness from the blueberries. The two are the perfect pair.
I decided to make this cake gluten free because I can handle them a little bit better. I don’t have an allergy. I never order gluten free items out. I just don’t keep track of that sort of thing. I’m not sure what it is, but my gluten free cakes always seem to come out so much better than those made with wheat flour. They puff up more nicely. They are more airy and tender. They just work, so I’m going to stick to what I know and keep at this gluten free cake thing until I can truly master a traditional one. ;) This will probably never happen, but I am hopeful.
This cake is perfect for Mother’s Day, Sunday brunch, or just an average weekday. It keeps well for a couple of days so you can enjoy it for a longer amount of time! I hope you guys enjoy this blueberry coffee cake as much as I enjoyed making it for you! Have a great day!
Head over and check it out; and I will talk to you guys tomorrow!
Gluten Free Almond Blueberry Coffee Cake