Rating: 4.5 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
12 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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.

Nutrition Facts

196 calories; calories from fat 30%; fat 6.5g; saturated fat 2.1g; mono fat 3.2g; poly fat 0.8g; protein 3.8g; carbohydrates 31.6g; fiber 1.4g; cholesterol 27mg; iron 1.2mg; sodium 243mg; calcium 82mg.
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