Blueberry-Almond Coffeecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 or stick margarine, melted |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 large egg |
cooking spray |
1/4 cup sliced almonds |
1 tablespoon brown sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.
4. 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.
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