Blueberry-Almond Coffeecake

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Blueberry-Almond CoffeecakeRecipe
Becky Luigart-Stayner
8 servings (serving size: 1 (2-inch) square)


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1 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries, divided
2/3 cup low-fat buttermilk
2 tablespoons butter or stick margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
Cooking spray
1/4 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon


Preheat oven to 350°.

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.

Created date

June 2000

Nutritional Information

Calories 188
Caloriesfromfat 27 %
Fat 5.7 g
Satfat 2.4 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 3.9 g
Carbohydrate 30.6 g
Fiber 1.3 g
Cholesterol 35 mg
Iron 1.1 mg
Sodium 282 mg
Calcium 69 mg