Blueberry Almond Coffeecake

A soft, buttery blueberry-almond breakfast cake topped with a sweet almond crust. It is tender, lightly sweet, and full of juicy blueberries, making it perfect for brunch or dessert.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 12

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

2 cups all-purpose flour
2 tsp baking powder
¾ tsp salt
½ cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1 tsp vanilla extract
¼ tsp almond extract
½ cup 2% reduced-fat milk
1 ½ cups fresh or frozen blueberries
1 egg white
3 tbsp Splenda No Calorie Sweetener, Granulated
¾ cup sliced almonds

Method

Preheat oven to 350°F (175°C)
Grease an 8″ square baking dish and set aside.
Combine flour, baking powder and salt in a small bowl. Set aside.
In another bowl, beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda, vanilla, and almond and blend until light and fluffy.
Add eggs one at a time and beat until blended.
Add a bit of flower mixture and milk to the butter bowl and mix in gradually until flour and milk have been mixed in.
Fold in blueberries and spoon mixture into prepared baking dish.
in the butter bowl, add the egg white, 3 tbsp Spelnda and beat with a fork until mixed. Add almonds and stir until well blended. Spoon mixture over batter.
Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan or on wire rack for 10 minutes and serve warm.