Blueberry-Lemon Coffee Cake

22 Jun

Believe it or not, it’s that time again.  Today is maintenance treatment #3.  It should be pretty routine.  I’ll get the drugs today, take it easy over the weekend, and be ready to go come Monday.  :)

As a follow up to the sugar/artificial sweetener posts this week, I thought I would share a better-for-you coffee cake recipe from Cooking Light.  The recipe calls for 1/2 cup of sugar, but if you are comfortable doing so, you could substitute Splenda baking sugar in its place.  Blueberries contain vitamin c, fiber, and antioxidants that are good for you.  You should be able to find some nice, juicy ones right about now.

Source: CookingLight.com – Becky Luigart-Stayner

Blueberry-Lemon Coffee Cake

Ingredients

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 fat-free milk
  • 1 1/2 cups blueberries
  • 2 teaspoons grated lemon rind
  • Cooking spray

Topping:

  • 1/4 cup sugar
  • 3 tablespoons sliced almonds, chopped
  • 1 1/2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
  3. 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 flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
  4. To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Note from Cooking Light:  Almond paste is found in the baking section of the grocery store. (Don’t substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Happy Healthier Baking!
♥ Rachel

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3 Responses to “Blueberry-Lemon Coffee Cake”

  1. Tranquil Moments Photography June 22, 2012 at 6:48 am #

    Mmmm, thanks for sharing. Wanna try this one Rachel. Have a super weekend and hoping your maintenance treatment goes well (sounds like going to a garage for car maintenance doesn’t it?) Revvv your engine! Good luck.

  2. mainelyhopeful June 22, 2012 at 8:24 am #

    yum

  3. hookedontaste June 23, 2012 at 4:43 pm #

    Two days ago I made a blueberry crumb coffee cake ….yours looks delish.

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