Blueberry-Almond Coffee Cake (Low Fat)

• 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

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.

flour, granulated sugar, baking powder, salt, baking soda, fresh blueberries, lowfat buttermilk, butter, vanilla, almond, egg, cooking spray, almonds, brown sugar, ground cinnamon

Taken from www.food.com/recipe/blueberry-almond-coffee-cake-low-fat-116854 (may not work)