Almond Blueberry Coffee Cake by Amanda Freitag

Directions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Butter an 8-inch x 8-inch baking pan making sure to thoroughly cover every corner, bottom and sides.

3. 3

   In a stand mixer bowl with a paddle attachment, add the butter and sugar and cream on medium speed for 5 minutes.

4. 4

   In a separate medium mixing bowl, combine the almond flour, salt and baking powder. Slowly add the dry ingredients to the creamed butter, making sure it is fully incorporated.

5. 5

   Add the eggs one at a time, making sure each egg is incorporated before adding the next.

6. 6

   Add the lemon zest, vanilla extract. Turn off and scrape down the sides and bottom of the mixing bowl. Turn back on and mix for 30 seconds.

7. 7

   In a separate bowl toss the blueberries with the cornstarch until they are fully coated.

8. 8

   In a food processor, combine the almond flour, cinnamon, sugar, spice and salt in a food processor with a blade and mix.

9. 9

   Add the cold butter and pulse until combined. Remove from the processor bowl and reserve.

10. 10

    Pour half of the batter into the buttered pan and then sprinkle with blueberries and top with the other half of the batter. Finish with the streusel topping.

11. 11

    Bake in the oven for 40-50 minutes until golden brown, or when a toothpick inserted into the center comes out clean.

12. 12

    Cool and cut into squares and cover with a dusting of confectioners sugar.