Directions

1. 1

   Preheat oven to 325°F. Spray two 9-inch round cake pans with non-stick baking spray and set aside.

2. 2

   In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Add the melted butter and mix until the mixture resembles coarse crumbs.

3. 3

   Add the 3 eggs, 1 teaspoon of almond extract, and milk to the flour mixture. Beat on medium speed for about 2 minutes until the batter is fluffy and smooth.

4. 4

   Divide the cake batter evenly between the two prepared pans, spreading it to form an even layer.

5. 5

   In a separate mixing bowl, beat the softened cream cheese with the brown sugar and remaining 1 egg until smooth and well combined, about 3-4 minutes.

6. 6

   Gently fold the fresh blueberries into the cream cheese mixture until evenly distributed.

7. 7

   Pour the cream cheese-blueberry mixture evenly over the cake batter in each pan.

8. 8

   In a small bowl, combine the light brown sugar and salt. Stir in the remaining 1 teaspoon almond extract and chopped almonds until the mixture resembles a thick, crumbly dough.

9. 9

   Drop the almond streusel mixture by tablespoon over the cream cheese layer in each pan, spacing the pieces evenly.

10. 10

    Bake at 325°F for 45 minutes, until the cake is set and a toothpick inserted into the cake layer (not the cream cheese layer) comes out clean or with only a few moist crumbs.

11. 11

    Remove the cakes from the oven and allow them to cool in the pans for approximately 15 minutes.

12. 12

    Carefully turn the cakes out onto wire racks and allow them to cool completely before slicing and serving.

13. 13

    Store any leftover coffee cake in an airtight container in the refrigerator for up to 3 days, or wrap and freeze for up to 2 months.