Blueberry Lemon Coffee Cake

Internet recipe

Blueberry Lemon Coffee Cake
Blueberry Lemon Coffee Cake

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 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 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

  • Topping:

  • 1/4

    cup sugar

  • 3

    tablespoons sliced almonds, chopped

  • 1 1/2

    tablespoons butter, melted

  • 1/2

    teaspoon ground cinnamon

Directions

Preheat oven to 350°. 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. 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. Note: 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.

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