Blueberry Almond Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup All Natural Ultragrain Blend All Purpose Flour .5 cup Granulated Sugar .75 tsp Baking Powder .5 tsp Stonemill Essentials Iodized Table Salt .25 tsp Baking Soda 1 large Egg, fresh, whole, raw 2.5 tbsp Buttermilk - Powdered (Saco Cultured Buttermilk Blend) (by AZMELODY) .66 cup (8 fl oz) Water, tap 2 tbsp Kirkland Signature Salted Sweet Cream Butter 1 tsp Vanilla Extract .25 tsp Almond Extract (by CRANKYGIRL) 1 cup Simply Nature Organic Blueberries (Frozen) 1 serving Fisher Naturals Sliced Almonds 3 tsp packed Brown Sugar .25 tsp Cinnamon, ground
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries.
Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Serving Size: 1/8 of Pan
Number of Servings: 8
Recipe submitted by SparkPeople user MPOTTER22.
Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Serving Size: 1/8 of Pan
Number of Servings: 8
Recipe submitted by SparkPeople user MPOTTER22.
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 7.2 g
- Cholesterol: 31.1 mg
- Sodium: 167.5 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.7 g
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