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Ingredients
- CAKE:
- 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 butter, chilled and cut into small pieces
- 1 large egg
- 1 tablespoon lemon juice
- 3/4 cup skim milk
- 1 1/2 cups blueberries
- 2 teaspoons grated lemon rind
- TOPPING:
- 1/4 cup sugar
- 3 tablespoons sliced almonds, chopped
- 1 1/2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
Preparation
Step 1
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.
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.
Notes: Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.
Excellent and very easy. My changes: used a bit more blueberries and eggbeaters for the egg. Also used half splenda for the sugar. Skipped the topping and just sprinkled the top with a bit of sliced almonds, a sprinkling of sugar, and a sprinkling of cinnamon. Don't think it needed the extra butter.