Blueberry-Lemon Coffee Cake

From Cooking Light (June 2005).

• Ready In: 55 mins
• Serves: 12

Ingredients

• Cake

• 1 1⁄2 cups flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1⁄3 cup almond paste
• 2  tablespoons  chilled butter, cut into small pieces
• 1  large egg
• 1  tablespoon lemon juice
• 3⁄4 cup nonfat milk
• 1 1⁄2 cups blueberries
• 2  teaspoons  grated fresh 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

Directions

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