Blueberries. Lime. Almond. I saw Dawn’s Blueberry Pie and she had two of those elements that I desire. I’m still going to make a blueberry pie and make it soon. Maybe today if we don’t lose power. After all, Grumpy is finishing up the last 2 pieces as I type this and I need more blueberry fix.
I was craving some good blueberry, lime, almond coffeecake. After all, it was the weekend and we like to have our cake in some form,whether its coffeecake or pancakes! After thinking about it for at least 2 hours and how I could make it, this is what I came up with. It was delicious! Grumpy had two big pieces in the morning and two more throughout the rest of the day (finishing up 2 more this morning….how many do you think I had! Come on, you only get 9 good pieces out of a 9×9 pan. lol) If that’s not a good endorsement, I don’t know what is!
I decided that I wanted lime and almond flavor incorporated somehow. So, I made soured milk by adding the juice of one lime to 1/2 cup of almond milk. I also decided to top the cake with a lime infused sugar along with some slivered almonds. The surprise part? Well, thanks to Dawn, I had some Solo Almond Filling. I knew I wouldn’t use the whole can in my pie, so I decided to spread a layer of almond pie filling between cake layers. Doesn’t that sound delicious? It was so moist and yummy. My only complaint is the lime wasn’t present enough for me. I think next time it needs lime zest in the batter too.
Blueberry Lime Coffeecake Surprise
1 stick unsalted butter, softened
3/4 cup granulated sugar
juice of 1 lime
1/2 cup almond milk
1 teaspoon almond extract
1/3 cup plus 1 tablespoon almond filling (I use Solo)
1-3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen blueberries
1/4 cup flour
zest of one lime
2 tablespoons sugar
Preheat oven to 350 degrees.
Mix the zest of lime and 2 tablespoons of sugar in a small bowl and rub together with your fingers to infuse the lime into the sugar. Set aside.
Place lime juice and almond milk in measuring cup and set aside. With hand mixer in medium bowl, beat butter and sugar until creamy. Add egg and almond extract and mix until egg is thoroughly incorporated. In another bowl, blend 1-3/4 cup flour, baking powder, and salt. Prep blueberries by tossing with 1/4 cup flour. Set aside.
Add flour and milk to butter mixture, starting with flour and ending with flour, mixing well after each addition. Drop in a good heaping tablespoon of almond filling and mix into batter. Fold in blueberries. Spray 9×9 glass baking dish with cooking spray. Spread 1/2 of batter mix in bottom of pan. Spread remaining almond filling over bottom layer, top with remaining batter. Note: The batter does not spread easily. Be patient and use the back of a large spoon. I will work, I promise, just look at my cake. lol
Sprinkle top of cake with infused sugar and slivered almonds. Bake in 350 oven for 45 minutes. It will take this long (if not longer) since it is a thick cake. Let cool at least 15 minutes, then dig in!