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Blueberry-Almond Coffee Cake (Low Fat)

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“I found this in Cooking Light ages ago.. it is INCREDIBLY LIGHT, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. I usually use frozen berries with no problem. Perfect for smaller families and freezes well!”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
  3. Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
  4. Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
  5. Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
  6. 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.

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