Blueberry-Almond Coffee Cake

Yield: 8 servings
Source: Cooking Light Website
Comments from the PA kitchen: Substantial little coffeecake with a nice almond flavor and lots of blueberries. Moist and tender. Probably my favorite of the three coffee cakes I've made from Cooking Light lately.


1 c. all purpose flour
1/2 c. granulated sugar
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. fresh blueberries, divided
2/3 c. lowfat buttermilk
2 T. butter or stick margarine, melted
1 tsp. vanilla extract
1/4 tsp. almond extract
1 large egg
cooking spray
1/4 c. sliced almonds
1 T. brown sugar
1/4 tsp. ground cinnamon


  1. Preheat oven to 350.
  2. Lightly spoon flour into dry measuring cup; level with knife. Combine first 5 ingredients in a large bowl; add 2/3 c. blueberries and toss well.
  3. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.
  4. Spoon batter into an 8 inch square baking pan coated with cooking spray. Spread evenly. Top with 1/3 c. blueberries.
  5. Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries.
  6. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.


Healthy Units: 4 per serving
Calories=188; Fat=5.7g; carb=30.6g; chol=35mg; sodium=282mg; protein=3.9g; calcium=69mg; iron=1.1mg; fiber=1.3mg

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