Blueberry Almond Coffeecake – DUPLICATE Recipe

Blueberry Almond Coffeecake – DUPLICATE Recipe

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat milk
  • 1 1/2 cups blueberries
  • 1 large egg white
  • 1 cup sliced almonds
  • 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  1. Preheat oven to 350 degrees F. Lightly oil an 8X8 inch-baking dish. Set aside.
  2. Sift together flour, baking powder, and salt. Set aside.
  3. Beat together butter, 1 cup SPLENDA(R) Granulated Sweetener, and vanilla on medium speed with a mixer until light and fluffy. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
  4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons SPLENDA(R) Granulated Sweetener and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
  5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on wire rack approximately 10 minutes.
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