Blueberry-Almond Coffee Cake

Yields: 8 servings | 3 pts per serving

My rating:

If you love blueberries and almonds, you won't be able to help loving this coffee cake! It tastes a lot like a blueberry muffin, but even better in my opinion, since it's topped with almond, brown sugar, and cinnamon. Enjoy!

Ingredients:

1 c. all purpose flour
1/2 c. Splenda/Sugar Baking Mix
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. fresh blueberries, divided
2/3 c. lowfat buttermilk
2 T. reduced fat margerine or butter
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup Eggbeaters
cooking spray
1/4 c. sliced almonds
1 T. brown sugar (I use dark, but I imagine either light or dark is fine)
1/4 tsp. ground cinnamon

Directions:

Preheat oven to 350.

Lightly spoon flour into dry measuring cup; level with knife. Combine first 5 ingredients in a large bowl; add 2/3 c. 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. Spread evenly. Top with 1/3 c. 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.

Nutritional Info: (per serving) Calories=135; Fat=3.5g; fiber=1g

Original Source: Cooking Light Web Site
(I altered some of the ingredients for a more healthy alternative to this recipe)