Blueberry-Lemon Coffee Cake

Blueberry-Lemon Coffee Cake Recipe
Becky Luigart-Stayner
Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled coffee cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture.

Yield:

12 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 196
Caloriesfromfat 30 %
Fat 6.5 g
Satfat 2.1 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 3.8 g
Carbohydrate 31.6 g
Fiber 1.4 g
Cholesterol 27 mg
Iron 1.2 mg
Sodium 243 mg
Calcium 82 mg

Ingredients

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray
Topping:
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Note:

Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Lorrie Hulston Corvin,

Cooking Light

June 2005
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