Blueberry-Almond Coffee Cake (Low Fat)

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!

• Ready In: 41 mins
• Serves: 8

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup granulated sugar
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1  cup fresh blueberries, divided
• 2⁄3 cup low-fat buttermilk
• 2  tablespoons butter, melted
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract
• 1  large egg
•  cooking spray
• 1⁄4 cup  almonds, sliced
• 1  tablespoon brown sugar
• 1⁄4 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees.
2. 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.
3. Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
4. Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
5. 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.
6. 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.