Blueberry-Almond Coffeecake

By Bostoncook

Ingredients

• 1 cup all-purpose flour
• 1/3 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 lowfat buttermilk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg
• 1/4 cup sliced almonds
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350.

2. Combine flour-baking soda; add 2/3 cup blueberries, toss well.

3. Combine buttermilk, butter, extracts, and egg; whisk well. Add to flour, stirring just until flour moist.

4. Spoon into a sprayed 8" square baking pan. Top with 1/3 cup blueberries.

5. Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake 35 mins or until a wooden pick inserted in center comes out clean.

Notes: Really delicious and moist. Used more blueberries than called for, only 1 tbsp butter and a bit extra buttermilk. Also ground up the almonds instead of sliced. Cut back sugar - 1/3 cup instead of 1/2 and it was plenty sweet.