Blueberry Almond Coffee Cake

1 Stick butter, softened

1 ¼  Cups sugar

2 eggs

1 Tsp. vanilla extract

1 Tsp. almond extract

2 Cups all-purpose flour

2 Tsp. baking powder

¾ Tsp. salt

½  Cup whole milk

2 Cups blueberries

Preheat the oven to 350. Butter a 9 inch springform pan. Line the bottom of the pan with parchment paper. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs, one at a time, and beat until light and fluffy. Slowly add the vanilla and almond extracts. In a separate bowl, combine the flour, baking powder and salt. Slowly add the flour mixture to the butter and egg mixture, alternating with the milk. Scrape down the sides of the bowl. Mix well until the batter is smooth. Fold in the blueberries. Pour the batter into the prepared pan.

Meringue Topping

3 Egg whites

3 Tbs. Sugar

1 Cup sliced almonds

In a clean bowl, whisk the egg whites to soft peaks, add the sugar, and beat until stiff peaks form. Fold in the almonds. Spoon the meringue mixture on top of the cake batter.

Bake the cake for 1 hour. Using a toothpick, check the center of the cake for doneness. Allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool for another 10 minutes before cutting.