Blueberry-Almond Coffeecake

Becky Luigart-Stayner

Yield: 8 servings (serving size: 1 (2-inch) square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 27%
  • Fat: 5.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.9g
  • Carbohydrate: 30.6g
  • Fiber: 1.3g
  • Cholesterol: 35mg
  • Iron: 1.1mg
  • Sodium: 282mg
  • Calcium: 69mg

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

Preparation

  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.
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