Blueberry Almond Coffeecake

I love a good blueberry coffeecake and I thought my blueberry-coffeecake-life was complete with this recipe.  But then I stumbled upon this one here and discovered that I have enough love for both.  It is moist, chock-full of blueberries and topped with a sugary crunch.  If you have blueberries about, give this one a try and join in the love.

Blueberry Almond Coffeecake (adapted from Cooking Light Annual Recipes 2001)

2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 cups fresh blueberries, divided
1 1/3 cups whole milk (or buttermilk)
4 tbsp. butter, melted
2 tsp. vanilla
1/2 tsp. almond extract
2 large eggs

heaping 1/2 cup whole almonds, chopped in food processor
3 tbsp. brown sugar
1 tsp. cinnamon

In a large bowl, combine flour, sugar, baking powder, salt and baking soda.  Add 2 cups of blueberries and combine gently.  Set aside.  In another bowl, whisk together milk, melted butter, almond and vanilla extracts and eggs.  Add to the flour mixture and stir gently until just combined.  Pour batter evenly into a 9 x 13 inch pan coated with cooking spray and sprinkle the remaining 1 cup of blueberries on top.

In a small bowl, combine chopped almonds, brown sugar and cinnamon.  Sprinkle evenly over the batter and blueberries.  Bake at 350 degrees for 35 minutes or until a knife in the center comes out clean.  Enjoy warm, room temperature or chilled.