Tuesday, June 12, 2012

Blueberry-Lemon Coffee Cake

Add this one to the "Keeper" list - it was a hit! I have always loved lemon cakes as well as anything with almond extract, and this cake has both. It's a great one to make in early summer when blueberries are prevalent, fresh, and on sale. It's nice and light - good for breakfast or dessert with a scoop of vanilla ice cream or frozen yogurt.

Blueberry-Lemon Coffee Cake

Adapted from CookingLight.com

Original recipe's picture. It tastes even better than it looks...

Cake:

1 C all-purpose flour
1/2 C whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

1/2 C sugar
1/3 C almond paste **
2 Tbs. chilled unsalted butter, cut into small pieces
1 egg
1 Tbs. lemon juice

3/4 C skim milk
1 3/4 C blueberries
2 tsp. grated lemon rind

**Almond past can be difficult to find depending on your grocery store. It may be in the baking aisle, with fresh dairy (near the cream cheese), or in some other odd place - like in my grocery store it is in with the "specialty foods". Don't give up looking - it's totally worth it!

Topping:

1/4 C sugar (half brown sugar half granulated sugar)
4 Tbs. sliced almonds
1 1/2 Tbs. melted butter
1/2 tsp. cinnamon


Preheat the oven to 350 and grease a 9-inch square baking dish. 

Mix the flours, baking soda, baking powder, and salt in a small bowl. Combine the 1/2 C sugar, butter, and almond paste in the bowl of an electric mixer and beat on medium speed until blended and smooth. Beat in the egg and lemon juice.

Alternate adding a bit of flour mixture followed by a bit of milk, mixing well each time. Start and end with flour. Fold in the blueberries and lemon rind, then pour the batter into the baking dish.

For the topping, combine all of the ingredients in a small bowl and toss with  a fork until it is combined an "crumbly". Sprinkle the sugar topping evenly over the surface of the cake. I thought it looked a bit naked at this point, so i sprinkled another handful of plain sliced almonds on top.

Bake for about 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for about 15 minutes before serving. Enjoy!








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