Blueberry-Almond Coffee Cake

  • 1 C flour
  • 1/2 C sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 C fresh blueberries, divided
  • 2/3 C low-fat buttermilk
  • 2 Tbs. butter or margarine, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 large egg
  • Cooking spray
  • 1/4 C sliced almonds
  • 1 Tbs. brown sugar
  • 1/4 tsp. cinnamon

Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.

Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.

Date Added:September 20, 2002
Classification:Quick Breads
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Main Course



3 Points Each; 32 for Entire Recipe
Frozen blueberries also work well in this.