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    You are in: Home / Recipes / Blueberry-Lemon Coffee Cake Recipe
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    Blueberry-Lemon Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Vino Girl's Note:

    From Cooking Light (June 2005).

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Topping

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      CAKE:
    3. 3
      Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
    4. 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. 5
      Add egg and lemon juice, beating well.
    6. 6
      Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture.
    7. 7
      Fold in blueberries and rind.
    8. 8
      Spoon batter into a 9-inch square baking pan coated with cooking spray.
    9. 9
      TOPPING:.
    10. 10
      Combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
    11. 11
      Sprinkle topping evenly over batter.
    12. 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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    Ratings & Reviews:

    • on December 02, 2009

      55

      This is a fantastic recipe. I found it on the Cooking Light website and was actually just searching RecipeZaar for more uses for almond paste since I have some left over from this coffee cake.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry-Lemon Coffee Cake

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 195.0
     
    Calories from Fat 58
    29%
    Total Fat 6.4 g
    9%
    Saturated Fat 2.5 g
    12%
    Cholesterol 26.8 mg
    8%
    Sodium 222.4 mg
    9%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 17.5 g
    70%
    Protein 3.7 g
    7%

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