Image (c) Toa Heftiba
From my friend Rivita (A Great Cook and a Ph.D. Foodie) comes the Skinny Blueberry-Lemon Coffee Cake.
Well, she did pick it up from another blog www.whippedbaking.com
FOR THE CAKE:1 1/2 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 into small pieces 1 large egg 1 tablespoon lemon juice 3/4 cup almond milk 1 1/2 cups blueberries 2 teaspoons grated lemon rind
FOR THE TOPPING:1/4 cup sugar 3 tablespoons sliced almonds, chopped 1 1/2 tablespoons butter, melted 1/2 teaspoon ground cinnamon
Preheat the oven to 350°F.
Combine the flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.
Add egg and lemon juice, beating well.
Add the flour mixture and almond milk alternately to the sugar mixture, beginning and ending with the flour mixture.
Fold in the blueberries and rind. Spoon batter into a nine-inch square baking pan coated with cooking spray.
To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle the topping evenly over the batter.
Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in the pan on a wire rack.