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Name: Blueberry-Almond Coffeecake (4 Pts)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
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

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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

Servings

INSTRUCTIONS

Preheat oven to 350F.

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 350F for 35 minutes or until a wooden pick inserted in center

comes out clean.

NOTES

serving size: 1 [2-inch] square

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Blueberry-Almond Coffeecake (4 Pts)

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

Preheat oven to 350F.

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 350F for 35 minutes or until a wooden pick inserted in center
comes out clean.

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 8 Servings

Calories: 181
Calories from Fat: 51 (28%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.7g
Cholesterol 35.6mg		11 %
Sodium 318.9mg		11 %
Potassium 108.4mg		3 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 27.8g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 181

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