Becky Luigart-Stayner
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

Katieann77's Review

January 02, 2014
I didn't have almond paste, so I sub'd almond butter for the paste and butter and it was delicious! Coated blueberries in flour to help prevent them from sinking. My kids loved it!

Saraliza's Review

December 22, 2013
Loved this! Almond taste was not overwhelming. Tender crumb.

Ericar1477's Review

July 08, 2013
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.

buckshowalter's Review

February 09, 2013

patmart's Review

January 28, 2013

ErinLCole's Review

August 01, 2012
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!

randomgibberish's Review

July 24, 2012
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.

Moongirl13's Review

March 04, 2012
Great taste! Everyone always loves this cake and asks for the recipe. The recipe notes that you can soften almond paste in the microwave, but it's easier if you grate it instead.

Qabdullah's Review

January 08, 2012
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.

KelliAnne's Review

August 11, 2010
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