Sunday, May 02, 2010

Blueberry Almond Coffee Cake

It's May, so I decided we need some sort of springy snack-cake. This is the one I decided on. It's very tasty. My only issue with it is that all of the blueberries sank to the bottom. I don't think that's how it was supposed to go. It's kind of neat though because they're like blue-bottomed squares. VERY yummy. Go easy on the almond extract. I like this and would make it again.


Blueberry-Almond Coffeecake
Cooking Light, June 2000

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

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.

Servings: 8

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