Blueberry-Lemon Coffee Cake

For Father's Day breakfast we made a yummy coffee cake as a family. I have never had any recipe smell so good while it was still in the mixer but the almond paste makes this smell AMAZING! Husband is a huge fan of lemon so he definitely loved that part of it but he did say there were too many blueberries. Agreed. We used fresh blueberries and they all sank to the bottom of the cake. I think next time I would only use 1cup of blueberries instead of a cup and a half. Also the topping kind of got sucked into the cake when it cooked but you could still taste it. All in all very yummy. 5 out of 5 stars.

Recipe from Cooking Light

Serves: 12

Ingredients

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoons baking soda
• ½ teaspoons salt
• ½ cups sugar
• ⅓ cups almond paste
• 2 tablespoons chilled butter cut into small pieces
• 1 large egg
• 1 tablespoons lemon juice
• ¾ cups fat-free milk
• 1½ cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• ¼ cups sugar
• 3 tablespoons sliced almonds chopped
• 1½ tablespoons butter melted
• ½ teaspoons ground cinnamon

Directions

1. 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.

Amount Per Serving

Calories: 196

Fat: 30%

Cholesterol: 27mg

Sodium: 243mg

Carbohydrate: 31.6g

Fiber: 1.4g

Protein: 3.8g