Blueberry-Almond Coffeecake

By dashy_65

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

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°.

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.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.

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.

Nutritional Information
Calories:
188 (27% from fat)
Fat:
5.7g (sat 2.4g,mono 2.2g,poly 0.6g)
Protein:
3.9g
Carbohydrate:
30.6g
Fiber:
1.3g
Cholesterol:
35mg
Iron:
1.1mg
Sodium:
282mg
Calcium:
69mg