Preheat oven to 350 degrees.
To prepare cake, lightly spoon flour into dry measuring cups; 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 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
To prepare topping, combine ? cup sugar and remaining ingredients in a
small bowl, tossing with a fork until moist. Sprinkle topping evenly over
Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan on a wire rack.
This can be made ahead and frozen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 59 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 26.5mg||8 %|
|Sodium 316mg||11 %|
|Potassium 89.6mg||2 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 55.7g|
|Protein 3.3g||5 %|
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.
Calories per serving: 295
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