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Blueberry Almond Coffee Cake

Name: Blueberry Almond Coffee Cake
Prep time: 15 min
Total time: 1 h 5 min
Cuisine: Breakfast, Cakes
Ingredients: For the coffee cake:; 2 cups all-purpose flour; 2 teaspoons baking powder; ¾ teaspoon salt; ½ cup unsalted butter, softened; 1 cup Splenda® Granulated Sweetener; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 2 large eggs; ½ cup 2% reduced fat milk; 1½ cups fresh or frozen blueberries; For the topping:; 1 large egg white; 3 tablespoons Splenda® Granulated Sweetener; ¾ cup sliced almonds

Makes 12 servings Calories 220 Prep Time 15 minutes Total Time 1 hour, 5 minutes Made with Splenda® Original Sweetener

Ingredients

For the coffee cake:

2 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

½ cup unsalted butter, softened

1 cup Splenda® Granulated Sweetener

1 teaspoon vanilla extract

¼ teaspoon almond extract

2 large eggs

½ cup 2% reduced fat milk

1½ cups fresh or frozen blueberries

For the topping:

1 large egg white

3 tablespoons Splenda® Granulated Sweetener

¾ cup sliced almonds

Nutrition Info Per Serving

Serving Size: 1 (2 ¼ x 2 ¼-inch) slice

Calories	220
Total Fat	12g
Saturated Fat	5g
Cholesterol	50mg
Sodium	250mg
Total Carbs	23g
Dietary Fiber	2g
Sugars	3g
Protein	5g

Instructions

Preheat oven to 350°F. Grease an 8” square baking pan.
In a bowl, combine flour, baking powder, and salt.
In another bowl using an electric mixer, beat softened butter on medium speed until creamy. Slowly add Splenda Sweetener, vanilla extract, and almond extract; beat on medium speed until light and fluffy.
Add whole eggs one at a time, beating until blended after each addition.
Add about ½ of flour mixture, mixing just until smooth. Mix in milk until smooth. Mix in remaining flour mixture. Batter will be slightly stiff (do not overmix).
Fold in blueberries.
Spread batter into prepared pan.
To make the topping: Whip egg white with a fork or whisk until foamy. Stir in Splenda Sweetener until well blended. Stir in almonds to coat with egg white mixture. Spoon topping evenly over batter.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack 10 minutes. Cut into squares and serve warm.