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Blueberry-Almond Coffeecake

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 (2-inch) square)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.