Recipe: Blueberry Almond Coffee Cake

I found this recipe years ago as part of an advertisement in a magazine.  At that point, one of my favorite things to do on a weekend morning was make muffins.  From a package.  I hadn't yet discovered the joys of baking from scratch.  I still haven't moved on from the joys of cinnamon rolls from a can.  But that's another story and an experiment for another time.

I like this recipe because it's very easy and very delicious.  It's perfect for a quiet breakfast at home with family, but good enough (and pretty enough) to serve at brunch or take to an event.  It can easily be doubled to feed a crowd as well.  When I make this I still use the muffin mix packages, but I imagine you could substitute your favorite muffin recipe easily.  If I feel brave enough, I may try this recipe using my favorite muffin recipe, this oldie but goodie from The Barefoot Contessa.  But for now, here's the quick version.

Blueberry Almond Coffee Cake - 8 servings

1/2 cup toasted slivered blanched almonds, coarsely chopped (or 1/3 cup sliced almonds, toasted)

1 cup sour cream

2 tablespoons sugar

1/2 cup milk

2 (7 oz) packages blueberry muffin mix

1 cup powered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Preheat oven to 350.  Grease a 9x9 glass baking dish with baking spray.  Combine sour cream, sugar, and milk in a bowl.  Mix in muffin mix and stir until just moistened.

Spoon batter into pan and top with chopped almonds.  Bake 35-40 minutes or until golden brown and cake is pulling away from sides of pan.

Combine sugar, milk, and extract in a small bowl.  Drizzle over hot cake.  Allow glaze to set for at least 10 minutes before serving.  This is best served warm.  Enjoy!