Barefoot by the Sea: Blueberry Coffee Cake

Tuesday, April 3, 2012

Blueberry Coffee Cake

APRIL FOOLS!

Ok, so I'm a little late but I couldn't resist.  One of my intended recipes this week included a delicious blueberry coffee cake but when I was getting all my ingredients ready, someone....we will call her....
"the anonymous mini chef" decided to have a taste test. 
Please note, the mini chef's chin was coated with blueberries and required a length bath after thus, postponing our recipe plans. 

So, I decided to include the recipe and hopefully I will take a shot of the finished product when I get around to making it.

Skinny Blueberry-Lemon Coffee Cake
  • 1 1/2 cups wheat 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 almond milk
  • 1 1/2 cups blueberries
  • 2 teaspoons grated lemon rind
For the Topping
  • 1/4 cup sugar
  • 3 tablespoons sliced almonds, chopped
  • 1 1/2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
Preparation:
  1. Preheat the oven to 350°F.
  2. Combine the flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
  3. 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. Add egg and lemon juice, beating well. Add the flour mixture and almond milk alternately to the sugar mixture, beginning and ending with the flour mixture.
  4. Fold in the blueberries and rind. Spoon batter into a nine-inch square baking pan coated with cooking spray.
  5. To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle the topping evenly over the batter. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan on a wire rack.
This recipe was adapted from Cooking Light

Note to self....frozen blueberries are VERY messy.  That recipe may wait until July.  The fresh ones are better anyway!

3 comments:

  1. Yum! This looks awesome! I think the almond paste will probably make it amazing as well :-)

    ReplyDelete
  2. Sounds yummy! I have worked with almond meal but never with almond paste, wonder how this will tun out.

    ReplyDelete
  3. That sounds so good! I need to get organized and try some new recipes. thanks for sharing!

    ReplyDelete

 
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