Blueberry Almond Coffee Cake Low Fat

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I found this in cooking light ages ago.. It is incredibly light, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. i usually use frozen berries with no problem. Perfect for smaller families and freezes well!!

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Steps

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Preheat oven to 350 degrees.

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Lightly spoon flour into dry measure , level with knife.

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Combine first 5 ingredients in large bowl , add 2 / 3 cup of the blueberries , toss well.

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Combine buttermilk , butter , extracts and egg - stir well with whisk.

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Add to flour mixture and mix just till moistened.

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Spoon batter into 8 inch square baking pan coated with cooking spray , spreading evenly.

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Top with remaining 1 / 3 blueberries.

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Combine almonds , brown sugar and cinnamon , sprinkle over blueberries.

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Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.

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8 servings - per serving: 188 calories / 3.

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9g protein / 30.

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6g carbo / 282mg sodium / 5.

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7g fat / 1.

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3g fiber.

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Ingredients

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all-purpose flour, granulated sugar, baking powder, salt, baking soda, fresh blueberries, low-fat buttermilk, butter, vanilla extract, almond extract, egg, cooking spray, almonds, brown sugar, ground cinnamon