Blueberry-Lemon Coffee Cake

• Cake:
• 1 1/2 cups all-purpose 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 fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated 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

1. Preheat oven to 350u0b0.
2. To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine 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 flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
4. To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350u0b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

flour, baking powder, baking soda, salt, sugar, almond paste, butter, egg, lemon juice, milk, blueberries, lemon rind, cooking spray, topping, sugar, almonds, butter, ground cinnamon

Taken from www.myrecipes.com/recipe/blueberry-lemon-coffee-cake (may not work)