Blueberry Almond Coffee Cake

Blueberries are bountiful right now. They aren't out locally yet, but they are getting closer!  I love Blueberry Buckle and my recipe is sooooo good (I'll share with you this year, I'm sure), but it is totally loaded with butter and other good stuff and if you ate it everyday well, it probably wouldn't be the smartest.  This Blueberry Almond Coffee Cake that I found on Cooking Light is a great stand in, and you probably could eat this everyday for breakfast and feel awesome about it.

Blueberry Almond Coffee Cake

Adapted from Cooking Light

1 cup all-purpose flour (I'm thinking you could swap out some whole wheat cake flour with incredible results)

1/2 cup white sugar

3/4 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup fresh blueberries, divided (I used a bit more, prolly shouldn't have, but I did)

2/3 cup low-fat buttermilk

2 tbsp butter, melted

1 tsp pure vanilla extract

1/4 tsp almond extract

1 large egg

Topping:

1/4 cup sliced almonds (I used chopped raw almonds)

1 tbsp brown sugar

1/4 tsp ground cinnamon

Spray an 8" square cake pan with non-stick spray, set aside and preheat your oven to 350.  In a large mixing bowl, combine the flour, sugar, baking powder & soda as well as the salt.  Stir to combine and add 3/4 of the blueberries, stirring to coat them all in the dry mixture.  In another bowl, beat together the buttermilk, melted butter, egg and extracts.  Add the wet to the dry and stir lightly just to combine.  Pour into prepared pan and scatter remaining blueberries over the top.  In a small bowl, combine the three topping ingredients and sprinkle evenly over the batter.  Bake for 35 minutes.

Enjoy!