Rating: 4.5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light June 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1 (2-inch) square)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

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

  • 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.

Nutrition Facts

188 calories; calories from fat 27%; fat 5.7g; saturated fat 2.4g; mono fat 2.2g; poly fat 0.6g; protein 3.9g; carbohydrates 30.6g; fiber 1.3g; cholesterol 35mg; iron 1.1mg; sodium 282mg; calcium 69mg.
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