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Ingredients
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/2 cup |
| baking powder: 3/4 tsp |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| blueberries: 1 cup (fresh//divided) |
| low fat buttermilk: 2/3 cup |
| salted butter: 2 Tbl (melted) |
| vanilla extract: 1 tsp |
| almond extract: 1/4 tsp |
| eggs: 1 (large) |
| cooking spray |
| almonds (sliced): 1/4 cup |
| light brown sugar (packed): 1 Tbl |
| ground cinnamon: 1/4 tsp |
Blueberry Almond Coffeecake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- 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 35 minutes or until a wooden pick inserted in center comes out clean.