Breakfast

Blueberry-Lemon Coffee Cake is for Breakfast, Dessert.

Blueberry-Lemon Coffee Cake takes 15 minutes to prepare.

Blueberry-Lemon Coffee Cake takes 35 minutes to cook.

Blueberry-Lemon Coffee Cake makes 8 servings.

The ingredients for Blueberry-Lemon Coffee Cake are:

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar (or Splenda)
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg (or Egg Beaters)
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray

Topping:
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Here is how you make Blueberry-Lemon Coffee Cake:

Preheat oven to 350 degrees.To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.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. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. 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 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.Number of Servings: 8Recipe submitted by SparkPeople user DAYTRIPR201.

The nutritional information for Blueberry-Lemon Coffee Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 209.8

• Total Fat: 9.0 g
• Cholesterol: 14.2 mg
• Sodium: 469.1 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 2.1 g
• Protein: 5.3 g