Blueberry Almond Coffee Cake


I’ve received many rave reviews for this tender coffee cake that’s chock-full of blueberries and sliced almonds. Since it’s not overly sweet, it’s just the thing for breakfast or a light dessert.


8 servings

  • 2 cups whole wheat flour (or 1 cup of white flour and 1 cup of whole wheat)
  • 1 egg
  • 1/2 tsp baking powder
  • 1/4 cup brown sugar
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup blueberries
  • 1/2 cup chopped almonds
  • 1 cup low fat buttermilk
  • 1 tsp vanilla extract


  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, combine all of the dry ingredients and mix together removing any clumps. In another bowl, whisk together the egg, buttermilk, and vanilla. Slowly stir the wet and dry ingredients together until mixed. Try not to overmix or the cake will become tough.
  3. Gently fold in half of the blueberries and almonds.
  4. Pour everything into a round cake pan. Sprinkle the remaining blueberries and almonds on top.
  5. Bake for 30-35 minutes until a toothpick comes out clean. Enjoy!

Nutrition Information

Serving Size: 1/8 of cake
Calories 195
Total Fat 5 g
Saturated Fat 1 g
Total Carbohydrate 34 g
Fiber 5 g
Sugars 11g
Protein 7 g

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