Blueberry-Lemon Coffee Cake
You can never have too many morn meal recipes, so give Blueberry-Lemon Coffee Cake a try. This recipe makes 12 servings with 200 calories, 4g of protein, and 7g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of egg, lemon juice, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.
Instructions
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife.
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.
To prepare 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.