Prep 6 mins
Cook 35 mins
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!
- 236.59 ml all-purpose flour
- 118.29 ml granulated sugar
- 3.69 ml baking powder
- 2.46 ml salt
- 1.23 ml baking soda
- 236.59 ml fresh blueberries, divided
- 158.51 ml low-fat buttermilk
- 29.58 ml butter, melted
- 4.92 ml vanilla extract
- 1.23 ml almond extract
- 1 large egg
- cooking spray
- 59.14 ml almonds, sliced
- 14.79 ml brown sugar
- 1.23 ml ground cinnamon
- 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.
great. i used frozen, chopped strawberries instead of blue, half whole wheat, half AP flour and half brown sugar, half regular sugar. Really enjoyed the almonds. i doubled the recipe and made in loaf pans to have for 2 days worth of breakfast. One recipe fed our family of 4. thanks for a healthy alternative!
Great. I doubled the recipe for a 9 by 13 pan.... it was a great dessert!
Delicious! I omitted the almond extract, only because I didn't have it on hand. Yummy, will make again!