Blueberry Almond Coffeecake

By BClover

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 30 - 35 minutes or until a wooden pick inserted in center comes out clean. Yield: 8 servings (serving size: 1 (2-inch) square)

CALORIES 188(27% from fat); FAT 5.7g (sat 2.4g,mono 2.2g,poly 0.6g); PROTEIN 3.9g; CHOLESTEROL 35mg; CALCIUM 69mg; SODIUM 282mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 30.6g