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.
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
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
How to Make It
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.
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.
Thought this was pretty easy to make (even without a mixer!) andvery delicious. Made it for a large group of people and everyone loved it. I followed the recipe exactly, however, I grated the almond paste as was suggested by another reviewer. I also used an 8x8 pan and it came out wonderfully.
EXCELLENT coffee cake! Read the reviews and suggestions from others though. The first part to mix made a huge mess because I dumped in the almond paste and with the chilled butter pieces, it did not blend well. Grating the almond paste would likely work better. I also used 2 cups of blueberries and dusted them with flour before adding them. I made it in a 7x11 pan because I did not have a 9x9 available and it worked fine, but streusel topping did not cover whole top. Great flavor, so yummy, and my family gobbled it up!!! Worth the trouble for sure!
This is the best blueberry crumb cake recipe we've gotten from Cooking Light, completely displacing our old favorite from 1998. While the lemon was practically invisible to the taste, the almond flavor worked great with the blueberries. The cake was very light and the topping very flavorful, especially when you have a free hand with the cinnamon.
Delicious and light recipe. It is definitely a keeper! I did the following alterations:
1) subsituted the almond paste with 1 cup of raw almonds, 1/3 tsp salt and 1 tsp canola oil grinned in food processor pulsing for 10 minutes.
2) increased the blueberry by 1/2 cup ( total of 2 cups)
3) did not use lemon rind. Substituted with lemon oil or fiori di sicilia from king Arthur flour.
Delicious. Great crumb. I balked at the price of almond paste so I took 1/3 cup of almond flour and added just enough water for it to come together into a paste. Worked perfectly. Will be making again and again
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