Blueberry Coffee Cake

Ingredients

• 1 cup all purpose flour 
• 0.3 teaspoon almond extract 
• 0.5 cup almonds sliced
• 0.5 tablespoon apple cider vinegar 
• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup blueberries fresh frozen
• 2 tablespoons butter melted
• 0.5 cup buttermilk 1% (I used )
• 0.3  cup applesauce unsweetened dry ( measuring)
• 1 tablespoon brown sugar dark (I used )
• 0.3 teaspoon ground cinnamon 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• baking pan
• toothpicks
• stove
• microwave
• measuring cup

Directions

1. Preheat oven to 350F for 15 minutes. Grease a 8 inch square baking dish. In a small bowl combine the almonds, brown sugar and cinnamon; set aside. The butter can be melted on stove top or microwave oven or even in the oven while it’s preheating.
2. Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.Measure the buttermilk in a liquid measuring cup (or any other bowl). To that add the melted butter, vinegar, extracts and applesauce.
3. Whisk until well blended. If you add the butter while its still hot, the mixture will look curdled, but its okay.Stir the wet ingredients into dry ingredients until just moistened. Fold in 2/3 cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.
4. Pour the batter into the prepared pan. Top with remaining blueberries.
5. Sprinkle the almond mixture on top. Tap the pan lightly a couple times so that the topped blueberries and almonds sticks to the batter.
6. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.
7. Remove the cake from the pan after 10 minutes and transfer the cake directly to the wire rack. The cake is quite light, so you will have to be very careful while tilting the pan. A couple of almonds will fall down.