Blueberry-Lemon Coffee Cake

Ingredients

• 0.3 cup almond paste 
• 3 tablespoons almonds sliced chopped
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.5 cups blueberries 
• 1.5 tablespoons butter melted
• 2 tablespoons butter chilled cut into small pieces
• 1 large eggs 
• 0.8 cup milk fat-free
• 1.5 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon 
• 2 teaspoons lemon rind grated
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
4. Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.
5. Add egg and lemon juice, beating well.
6. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
7. To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
8. Sprinkle topping evenly over batter.
9. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.