Blueberry Lemon Coffee Cake
From cooking light (june 2005).
Steps
Preheat oven to 350.
Cake:.
Combine 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 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.
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.
Ingredients
flour, baking powder, baking soda, salt, sugar, almond paste, butter, egg, lemon juice, nonfat milk, blueberries, fresh lemon rind, cooking spray, sliced almonds, ground cinnamon