Blueberry-Almond Coffee Cake (Low Fat)

“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!”
READY IN:
41mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  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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