Blueberry Coffecake

File photo

Blueberry Coffeecake

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen blueberries, divided
• 2/3 cup low-fat buttermilk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• Cooking spray
  
  • 1/4 cup sliced almonds
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions:

• Preheat oven to 350°.
  Lightly spoon flour into a dry measuring cup; level with a knife
• Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries, and toss well
• Combine buttermilk, oil, vanilla, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist
  
• Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly
• Top with 1/3 cup blueberries
  
• Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries
• Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean

  Makes 8 servings.

*   Calories: 188
*   Calories from fat: 27%
*   Fat: 5.7g
*   Saturated fat: 2.4g
*   Monounsaturated fat: 2.2g
*   Polyunsaturated fat: 0.6g
*   Protein: 3.9g
*   Carbohydrate: 30.6g
*   Fiber: 1.3g
*   Cholesterol: 35mg
*   Iron: 1.1mg
*   Sodium: 282mg
*   Calcium: 69mg