Blueberry, Oat and Almond Coffeecake

by Jennifer

I use ground oatmeal in this recipe;

use a food processor to pulse oatmeal until finely ground.  Use any leftover in place of some flour in muffins, cookies, etc.

  • 3/4 cup ground oatmeal
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup well-shaken buttermilk
  • 2 TBS melted unsalted butter
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cups blueberries, fresh or frozen, divided

For topping:

  • 1/4 cup ground oatmeal
  • 1/4 cup ground almonds (grind some up in that processor, freeze any extra)
  • 3 TBS packed brown sugar
  • 1/2 tsp ground cinnamon
  • 3 TBS melted unsalted butter

Preheat oven to 350 degrees, and coat an 8” pan with cooking spray.

In a large bowl whisk together ground oatmeal through baking soda.

In another, smaller, bowl, whisk together buttermilk through almond extract.

Add wet ingredients to dry and stir just until combined, then stir in 1 cup blueberries.

Pour batter into prepared pan, then sprinkle on the remaining 1/2 cup blueberries.

In a small bowl stir together ground oatmeal through cinnamon,

then stir in melted butter.

Sprinkle topping over coffeecake.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.  Serve warm or at room temperature.


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