- 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
- 1/4 teaspoon almond extract
- 1/2 cup 2% reduced-fat milk
- 1 1/2 cups fresh or frozen blueberries
- 1 egg white
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 3/4 cup sliced almonds
- Preheat oven to 350 degrees F. Grease an 8-inch square baking dish. Set aside.
- Combine flour, baking powder and salt in a small bowl. Set aside.
- Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA(R) 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.
- Beat egg white with a fork; add 3 tablespoons SPLENDA(R) Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.