• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Blueberry Almond Coffee Cake

  • 12servings
  • 1calories

Add to MenuAdd to Calendar

Source: cooksrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 3/4 teaspoon salt

  4. 1/2 cup unsalted butter, softened

  5. 1 cup SPLENDA No Calorie Sweetener, Granulated

  6. 2 large eggs

  7. 1 teaspoon vanilla extract

  8. 1/4 teaspoon almond extract

  9. 1/2 cup 2% reduced-fat milk

  10. 1 1/2 cups fresh or frozen blueberries

  11. 1 egg white

  12. 3 tablespoons SPLENDA No Calorie Sweetener, Granulated

  13. 3/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.

  2. Combine flour, baking powder and salt in a small bowl. Set aside.

  3. Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.

  4. Beat egg white with a fork; add 3 tablespoons SPLENDA Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.

  5. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback