Blueberry Almond Coffeecake: This Blueberry Almond Coffeecake recipe is sponsored by WLS Journey Community Forums at www.WLSJourney.org
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• 2 cups all-purpose flour


• 2 teaspoons baking powder


• ¾ teaspoon salt


• ½ cup unsalted butter, softened


• 1 cup SPLENDA® No Calorie Sweetener, Granulated


• 2 large eggs


• 1 teaspoon vanilla extract


• ¼ teaspoon almond extract


• ½ cup 2% reduced-fat milk


• 1½ cups fresh or frozen blueberries


• 1 egg white


• 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated


• ¾ cup sliced almonds

Cooking Instructions...

Preparation Time 15 min | Cooking Time 50 min:
12 servings | 230 Calories | 6g Protein | 21g Carbohydrates | 14g Fat

Friends and family will love waking up to this breakfast treat.

• 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® 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® 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.

Recipe courtesy of WLS Journey Recipe Central
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