Blueberry-lemon Coffee Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 1/2 cups 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 nonfat milk
• 1 1/2 cups blueberries
• 2 teaspoons grated fresh lemon rind
• cooking spray
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350°.
• 2 cake:
• 3 combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
• 4 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.
• 5 add egg and lemon juice, beating well.
• 6 add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture.
• 7 fold in blueberries and rind.
• 8 spoon batter into a 9-inch square baking pan coated with cooking spray.
• 9 topping:.
• 10 combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
• 11 sprinkle topping evenly over batter.
• 12 bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. cool in pan on a wire rack.