Printable | Taste of Home

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 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

Printed from tasteofhome.com May 16, 2008

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Blueberry Almond Coffee Cake cont.

1/4 teaspoon ground cinnamon

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. 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
350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.

Yield: 9 servings.