Blueberry almond coffee cake, sans streusel. (I know, crazy right?)

I took part in a fantastic Easter brunch today, hosted by some friends celebrating an amazing new home -- which we were more than happy to break in for them. Nothing says brunch like coffee cake, (and Mimosas! But those were already covered) so I took a stab at this blueberry almond concoction I found in a cookbook I love love love, the big Gourmet compilation.

If Ruth Reichl told me to douse myself in vanilla extract and set myself on fire, I would ask "pure, or imitation?" and then find a match. So naturally, I obeyed her orders to substitute a sweet, crunchy almond mixture for the top of this cake, in lieu of the streusel I so adore. I'll admit, I was skeptical. Is it even still considered "coffee cake" if there are no clumps of sugary goodness resting on top? I'm not sure, but whatever it was I created tasted pretty darn good.

Blueberry Almond Coffee Cake

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
stick o butter, softened
2 eggs
1 1/4 c sugar
1 tsp. vanilla extract -or- 1/2 tsp. almond extract
1/2 cup half and half
16 oz blueberries (mine were frozen)
1 egg white
1 cup sliced almonds

Preheat oven to 350, and grease a 2 quart baking dish. (I actually used a glass lasagna pan, which worked, but did cause some bafflement when I realized my cake was done about 20 minutes ahead of schedule.)

Sift together flour, baking powder and salt. Beat butter and sugar at medium speed until pale and fluffy. Beat in eggs, one at a time, then add vanilla. Reduce speed to low, and add flour mixture and cream alternately in batches, until just incorporated. Fold in berries and spoon into the pan, spreading evenly.

Whisk egg white with 3 Tb sugar, then add almonds. Mix er up and spoon over the cake batter. Bake until golden brown, or when a skewer inserted into the center comes out clean. If you listened to Ruth's pan suggestion, that means 50 minutes to an hour.

And now it's time for a little nap, too much Easter champagne. (Or not enough, depending on how you look at it.) I hope you all enjoyed your Sunday, and that your bellies and hearts are as full as mine.