Blueberry-Lemon Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Cooking Light (June 2005). Ingredients:
1 1/2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup sugar |
1/3 cup almond paste |
2 tablespoons chilled butter, cut into small pieces |
1 large egg |
1 tablespoon lemon juice |
3/4 cup nonfat milk |
1 1/2 cups blueberries |
2 teaspoons grated fresh lemon rind |
cooking spray |
1/4 cup sugar |
3 tablespoons sliced almonds, chopped |
1 1/2 tablespoons butter, melted |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°.
2. CAKE:
3. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
4. 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.
5. Add egg and lemon juice, beating well.
6. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture.
7. Fold in blueberries and rind.
8. Spoon batter into a 9-inch square baking pan coated with cooking spray.
9. TOPPING:.
10. Combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
11. Sprinkle topping evenly over batter.
12. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
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