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Blueberry-Lemon Coffee Cake

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“From Cooking Light (June 2005).”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. CAKE:
  3. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
  4. 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.
  5. Add egg and lemon juice, beating well.
  6. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture.
  7. Fold in blueberries and rind.
  8. Spoon batter into a 9-inch square baking pan coated with cooking spray.
  9. TOPPING:.
  10. Combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
  11. Sprinkle topping evenly over batter.
  12. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

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