Blueberry Almond Coffeecake Recipes

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 2 quart glass baking dish.
• Sift flour, baking powder, salt & set aside. Beat butter & sugar until light and fluffy. Beat in eggs & add almond extract.
• Add flour mixture and milk beating on low speed. Fold in the berries. Spread mixture in baking pan.
• Prepare topping; lightly beat egg white and add sugar & almonds, stirring to coat. Spoon mixture over batter and spread evenly.
• Bake 45 - 50 minutes. Cool and serve.

BLUEBERRY-ALMOND COFFEECAKE

Steps:

• Preheat oven to 350°F and butter a 2- to 2 1/2-quart (2 1/4 inches deep) ceramic or glass baking dish.
• Sift together flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries.
• Spoon batter into baking dish, spreading evenly.
• Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.
• Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes.

BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• 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.
• Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
• Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
• 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.
• 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.