So with all of this Summery weather we're being spoiled with in Chicago, I was in the mood for one of my favorite warm weather treats . . . blueberry-lemon coffee cake! When I was a kid, we’d get together with all of our neighborhood friends on the Fourth of July for a brunch party and one of my mom’s friends would always bring the best blueberry coffee cake. I’d scrape off all of the streusel first, then mash all of the blueberries and cake together and eat it with my hands . . . I said, "When I was a kid" . . . Alright?? It's not gross. It was totally amazing.
This version has half the calories and a quarter of the fat . . . and all of the flavor and buttery streusel that I can’t live without. Plus it's got a little extra flair with added almond paste and almond milk. Think moist blueberry almond cake with a hint of lemon, sprinkled in buttery almond streusel. Ready for Summer now?? Ooh yes!
Read on for the recipe.
For more recipes check out my blog at www.whippedbaking.com
Skinny Blueberry-Lemon Coffee 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.
Adapted from Cooking Light.
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