Blueberry Almond Coffee Cake

• 1 cup all-purpose flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 2/3 cup buttermilk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup fresh or frozen blueberries, divided
• 1/2 cup sliced almonds
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon

1. 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.
2. 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 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

flour, sugar, baking powder, salt, baking soda, egg, buttermilk, butter, vanilla, almond extract, blueberries, almonds, brown sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/blueberry-almond-coffee-cake/ (may not work)