BLUEBERRY ALMOND COFFEECAKE 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 or stick margarine, melted 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 large egg Cooking spray 1/4 cup sliced almonds 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon

Preheat oven to 350°F.

Lightly spoon flour into a dry measuring cup and level with a knife. Combine first 5 ingredients in a large bowl, add 2/3 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.

Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. 

Makes 8 2-inch squares.

1 Serving - 1 [2-inch] square: Calories: 188 (Cal. from fat: 27%), Fat: 5.7g (Saturated: 2.4g), Cholesterol: 35mg, Sodium: 282mg, Carbohydrate: 30.6g, Protein: 3.9g.

[Cooking Light, June 2000]