Thursday, June 30, 2011

Blueberry Lemon Coffee Cake (Low-Fat)

I love love love this coffee cake. As does my family.

Combined, these are the reasons why it is almost gone. One day after it's birth. It is moist and fluffy and light and completely and utterly out of this world divine. Dee-vine. Really. It has a distinct almond flavor thanks to the addition of almond paste. I love this about it. And almonds aren't even my favorite nut! I would only eat them for a snack if they were to be covered in that artificial powder labeled as "smokehouse flavor" or "lime and chili". Disgusted yet? But wait, you haven't even gotten to the recipe! And I don't like the wasabi flavor. So ha, I do have a redeeming quality. Remember, if you don't like almonds, don't skimp on the paste! It is a must. I am begging you. And I may or may not have eaten spoonfuls of it while "cleaning up".

We ran to the grocery store just to get this. Totally worth it!

Blueberry Lemon Coffee Cake (adapted slightly, and I mean slightly, from this link)

1.5 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 up into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup milk
1.5 cups blueberries
2 teaspoons lemon rind
1/4 cup sugar
1.5 tablespoons melted butter
1.5 teaspoons cinnamon

Preheat the oven to 350 degrees, and grease a 9 inch pan.
Cake: Mix the first four ingredients in a small bowl. Beat the sugar, almond paste, and butter with a mixer until  it is well blended. Add in the egg and lemon juice, beating well. Beat in the flour mixture and milk, beginning and ending with the flour mixture. Fold in the lemon rinds and blueberries. Pour the mixture into the prepared pan.
Topping: Combine all of the topping ingredients in a small bowl and sprinkle over the top of the cake.
Bake for 35 minutes and then cool in the pan. Enjoy!

It looks a little funky with the topping before baking, but it is lovely afterwards!

*Note: If you are using the same lemon for the rind and juice, zest first and then juice! This may seem like common sense, but I completely spaced out and it was near impossible to draw zest from a slippery, sliced lemon!

Pieces this small have negative calories, so eat up!

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