Blueberry-Almond Coffee Cake (Low Fat) |
|
 |
Prep Time: 6 Minutes Cook Time: 35 Minutes |
Ready In: 41 Minutes Servings: 8 |
|
I found this in Cooking Light ages ago.. it is INCREDIBLY LIGHT, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. I usually use frozen berries with no problem. Perfect for smaller families and freezes well! Ingredients:
1 cup all-purpose flour |
1/2 cup granulated sugar |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup fresh blueberries, divided |
2/3 cup low-fat buttermilk |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 large egg |
cooking spray |
1/4 cup almonds, sliced |
1 tablespoon brown sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
3. Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
4. Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
5. Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
6. 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.
|
|