1/2 C. slivered almonds
1/2 C. sugar
5 T. flour
2 t. cinnamon
1/4 C. ( 1/2 stick) butter or margarine
2 1/2 C. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 C. (1 1/2 sticks) butter or margarine
1 1/4 C. sugar
1 C. sour cream
1 t. almond extract
2 C. fresh blueberries, divided
1/2 C. powdered sugar
1/2 t. vanilla
1 to 2 T. milk
To prepare the topping: Toast the almonds in a frying pan over low-medium heat,
stirring frequently, about 7 minutes, until they begin to color and become
fragrant. Pour out of the pan and set aside. In a small bowl, combine the 1/2
cup of sugar, the 5 tablespoons of flour and the cinnamon. Cut in the 1/2 stick
of butter with a pastry blender or two knives held side-by-side, until the
mixture resembles coarse crumbs. Stir in the cooled almonds and set aside.
To prepare the cake: Preheat the oven to 350 degrees. Grease and flour a 9-by
13-inch pan. Sift together the 2 1/2 cups of flour, baking powder, baking soda
and salt. Cream the 1 1/2 sticks of butter in the large bowl of an electric
mixer, add the 1 1/4 cups of sugar and beat until the mixture is fluffy. Add the
eggs, one at a time, beating well after each. Beat in the flour mixture in
thirds, alternating with additions of sour cream, blending well after each
addition. Beat in the almond extract.
Pour a generous half of the batter into the prepared pan and smooth it out to
fill the pan. Top with half of the blueberries. Dot the remaining batter over
the blueberries in large spoonfuls, then gently spread it to more-or-less cover
the blueberries. Sprinkle with the remaining blueberries, then crumble the
almond topping mixture over them. Bake 40 to 45 minutes, until a toothpick
inserted near the center comes out clean.
Meanwhile, prepare the glaze: Combine the powdered sugar, vanilla and just
enough of the milk to make a pourable glaze. Drizzle it over the still-hot
coffeecake. Serve warm or at room temperature.
18 to 24 servings.