everlasting blueberry almond coffeecake

by hungryrabbit on July 15, 2011

Everlasting Blueberry Almond Coffeecake

Everybody was watching Violet Beauregarde as she stood there chewing this extraordinary gum. Little Charlie Bucket was staring at her absolutely spellbound, watching her huge rubbery lips as they pressed and unpressed with the chewing, and Grandpa Joe stood beside him, gaping at the girl. Mr. Wonka was wringing his hands and saying, “No, no, no, no, no! It isn’t ready for eating! It isn’t right! You mustn’t do it!”

“Blueberry pie and cream!” shouted Violet. “Here it comes! Oh my, it’s perfect! It’s beautiful! It’s … it’s exactly as though I’m swallowing great big spoonfuls of the most marvelous blueberry pie in the world!”

http://s111.photobucket.com/albums/n137/Rysanz/Art/?action=view&current=violet.jpg&newest=1photo courtesy of photobucket.com

“Good heavens, girl!” shrieked Mrs. Beauregarde suddenly, staring at Violet, “what’s happening to your nose!”

“Oh be quiet, mother , let me finish!” said Violet.

“It’s turning blue!” screamed Mrs. Beauregarde. “Your nose is turning blue as a blueberry!” . . .

“Mercy! Save us!” yelled Mrs. Beauregarde. “The girl’s going blue and purple all over! Even her hair is changing color. Violet, you’re turning violet, Violet! What is happening to you!”

“I told you I hadn’t got it quite right,” sighed Mr. Wonka, shaking his head sadly. . . .

“It always goes wrong when we come to dessert,” sighed Mr. Wonka. “It’s the blueberry pie that does it. But I’ll get it right one day, you wait and see.”
-excerpt from Roald Dahl’s Charlie and the Chocolate Factory

While you are waiting for the Oompa-Loompas in Willy Wonka’s factory to perfect his Gopstoppers dessert with blueberries, I have gone into my laboratory to see how I can maximize the blueberry flavor in a dessert.

Project Blueberry requirements:
1. Pack in as many blueberries as possible in a dessert.
2. Blueberries should burst in the mouth with every bite.
3. Include complimentary flavors to bring out the essence of blueberry.
4. Do NOT create an everlasting dessert that you chew forever. Ewwww!

After many experiments—and taste tests—I came up with a moist Everlasting Blueberry Almond Coffeecake. The bright freshness of the violet fruit captures the feeling of Summer, while the nuttiness of the almond flour and extract compliment the sweetness of the blueberries.  It’s something that you hope lasts forever, without fear of turning into a Wonka creation yourself.

Everlasting Blueberry Almond Coffeecake

recipe by hungry rabbit
yield 12 individual coffeecakes


1/2 cup unbleached all-purpose flour (2-1/2 ounces)
1/4 cup slivered almond
1/2 cup packed light brown sugar (3-1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
4 tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened

1 cup unbleached all-purpose flour (7-1/2 ounces)
1/2 cup almond flour (2 ounces)
1-1/2 teaspoons baking powder
10 tablespoons unsalted butter (1-1/4 stick), softened but still cool
2/3 cup granulated sugar (about 4-3/4 ounces)
1/2 teaspoon table salt
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs, room temperature
4 cups fresh blueberries (about 20 ounces), picked over


1. For the streusel: In the bowl of a stand mixer fitted with paddle attachment, combine flour, almond, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2-1/2 minutes. Spread streusel out onto a small tray (do not press to compact) and freeze for 30 min. Wipe bowl clean for cake preparation.

2. For the cakes: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard muffin pan with paper liners.

3. Whisk flours and baking powder in small bowl to combine; set aside. In the stand mixer fitted with paddle attachment, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken).

4.With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Stir batter manually with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be thick.  Gently fold in blueberries with rubber spatula until evenly distributed.

5. Transfer batter to prepared muffin cups; with small off-set spatula or spoon, spread batter evenly to cup edges, gently pushing in to fill all gaps. Remove streusel from freezer, break up in to small chunks with hand and sprinkle streusel evenly over batter. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 35 minutes. Cool until just warm or to room temperature, about 1 hour.

Recipe Note:

1. You can make the streusel ahead of time, freeze for 30 minutes and refrigerate until ready to use.

2. Do not store coffeecake in a airtight container or streusel won’t stay crunchy. Instead, cover them loosely with a tea towel for up to 2 days.

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{ 24 comments… read them below or add one }

Michelle Jaffee July 15, 2011 at 6:25 am

Love how blueberry-y these are… and the almond/blueberry/touch of lemon combo sounds perfect!!

Baker Street July 15, 2011 at 6:28 am

Loveeeee blueberries. Gorgeous muffins! Onto the blueberry project.

Brian @ A Thought For Food July 15, 2011 at 7:40 am

Dessert… breakfast… who the heck knows?!?! All I know is that i want these in my belly right now!

mike @made by mike July 15, 2011 at 8:18 am

Those look amazing! Can’t wait to make a batch this weekend. Thanks so much for sharing!

Lisa (This Little Piggy) July 15, 2011 at 9:18 am

Yummy crunchy streusel. Need to go blueberry picking soon.

serena @bigapplenosh July 15, 2011 at 9:44 am

Wow, the blueberries are overflowing! Looks so good. Have a wonderful weekend!

Laura {gourmettenyc} July 15, 2011 at 11:30 am

Mmm, those look absolutely divine. Packed with fruit is exactly how I like my baked goods!

Russell van Kraayenburg July 15, 2011 at 12:30 pm

I love this post. What a great way to start it too. The little excerpt takes me back to dreams of one day discovering a wonderful candy factory with some fantastic treats and magic.

This recipe looks scrumptious too. I have such a huge soft spot for blueberry muffins. Yours look gorgeous. I really like the addition of almond. I still have a couple of mine sitting around but I may go ahead and try this recipe. Yum!

Barbara | Creative Culinary July 15, 2011 at 12:35 pm

What I love the most is the use of almond flour. Why? Well, never quite got into the whole macaron thing so much and have a bunch of it in my pantry. Son of a gun…I can make muffins. Lovely muffins at that!

Sasha @ The Procrastobaker July 15, 2011 at 6:37 pm

This is the second reference to Charlie and the chocolate factory ive seen in a lovely food blog post in as many days, the first being about veruca salt :) these look like the.perfect.muffin. Ive been on the hunt for a go-to blueberry muffin recipe and by the looks of yours i dont see how this one can be beaten! It has gorgeous spices, lemon (mmmmm), almond flour and BOMB loads’a blueberries. Will be trying this for sure :)

sweetsugarbelle July 16, 2011 at 9:27 am

I love that movie…the old one. I know, its shameful I don’t prefer the book…but that candy scene in the movie…ahhhh. I always wanted to eat a buttercup. Rhea are beautiful as always. You truly amaze me. Love the tip for crunchy struesel. I hate soggy struesel but id have been a bit nervous leaving them only covered without you saying it was okay…

BreAna {Sugar and Spice and All Things Iced} July 16, 2011 at 2:42 pm

These look amazing!!! I love blueberry muffins! I’m definitely going to try this recipe next time! I think I am going to have to read the book! I really loved the old movie. :)

Julia July 17, 2011 at 8:19 am

Loved the OG Willy Wonka movie! I really like the blueberry almond combo and the lemon zest.

Jessica July 17, 2011 at 10:24 am

Charlie and the Chocolate Factory is one of my all time favorite books, after Through the Looking Glass.
I have never seen so many blueberries packed into anything in my life!!!! WOW, you are a magic maker! I officially MUST go bluebery picking now!

Margaret July 18, 2011 at 2:41 pm

I loved the Charlie and the Chocolate Factory reference. I’m so glad I had the pleasure of tasting one of these; and truly enjoyed the never-ending blueberries in this muffin. As usual delicious!

THE BASICS Magazine July 19, 2011 at 6:48 am

Each new recipe is more delicious than the last one.


heather July 20, 2011 at 1:38 pm

Ken, these are absolutely scrum-diddly-umptious! Love the violet picture too… ah, takes me back. :)

Jen @ My Kitchen Addiction July 20, 2011 at 10:13 pm

I need to move to NYC… Or perhaps you need to move to PA. Either way, you need to make me these amazing coffeecake muffins for breakfast! YUM.

PS… You do realize that if you call them muffins they are much healthier, right? ;)

Annapet July 21, 2011 at 11:40 am

Ken, you know I always say I’ll bake something with blueberry but I never get to. I always end up eating them. Even when I buy two big clam shells of them at Costco.

Again, I shall try, and they will be your coffeecake. And let me scroll back up again, LOL.

Dawn @ Kitchen Lore July 21, 2011 at 6:28 pm

These look incredible.

Jamie July 25, 2011 at 6:11 am

yum yum yum yum yum/ I just made 2 desserts with blueberries: Abby’s Bake Together cake and, yes, blueberry lemon muffins. The more the merrier, I so agree. Great recipe, as usual.

Jeanne @ CookSister! July 26, 2011 at 9:49 am

Oh gorgeous! I never bake enough with blueberries… think I need to start my own Project Blueberry!! I love the streusel on these babies :)

Diane | An Extraordinary Day June 24, 2012 at 10:14 pm

I’m a huge fan of blueberry buckle!! And you have notched up my favorite recipe in a big way! I was so excited I even shared it on my FB page.
But….I just went to pin it. Pinterest has been a Godsend for me when it comes to recipes….so easy to click on one and set my laptop in the kitchen and cook/bake. And then I click to pin it and I discover…you aren’t allowing pinning. I’m sooo sorry to learn this. My printer is down, too. Phooey.
Let me know if you decide to change this.

hungryrabbit June 25, 2012 at 7:21 am

Hi Diane, thanks for visiting my blog. I do allow my posts to be pinned; that must be a Pinterest error. Please try again and keep me posted. Thanks -Ken

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