Blueberry Lemon Coffee Cake
Source of Recipe
Internet
List of Ingredients
Cake:
1 1/2 c all-purpose flour
2 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c sugar
1/3 c almond paste -- do not substitute marzipan
2 tbsps butter -- chilled, cut into small pieces
1 egg
1 tbsp lemon juice
3/4 c skim milk
1 1/2 c blueberries
2 tsps lemon rind
Topping:
1/4 c sugar
3 tbsps sliced almonds -- chopped
1 1/2 tbsps butter -- melted
1/2 tsp cinnamon
Recipe
Preheat oven to 350. Combine flour, baking powder, soda, and salt in a small
bowl, stirring with a whisk. Place 1/2 c sugar, almond past, and 2 tbsp
butter in a large bowl. Beat with a mixer on medium until well blended. Add
egg and lemon juice, beating well. Add flour mixture and milk alternately
beginning and ending with flour. Fold in blueberries and rind. Spoon batter
into a 9-inch square baking pan coated with cooking spray. To prepare
topping, combine 1/4 cup sugar and remaining ingredients in a small bowl,
tossing with a fork until moist. Sprinkle topping evenly over batter. Bake
at 350 for 35 minutes or until done. Cool in the pan on a wire rack.
yield: 12 servings
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