Blueberry-Lemon Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled coffee cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Ingredients:
1 1/2 cups all-purpose 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 fat-free milk |
1 1/2 cups blueberries |
2 teaspoons grated 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. To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
3. 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. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
4. To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. 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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