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Blueberry-Lemon Coffee Cake

Becky Luigart-Stayner
Yield 12 servings (serving size: 1 piece)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

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.