Blueberry-Almond Coffeecake

Lots of good nutrition in blueberries and almonds.

• 1/4 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup sugar
• 1 egg
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 3/4 cup chopped, blanched almonds

Topping

• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/4 cup whole blanched almonds

METHOD

Cream butter and cream cheese together until pale yellow. Slowly stir in 1 cup sugar. Beat until well blended. Add egg and continue beating to blend.

Combine flour, baking powder and salt. Stir into butter mixture. Add vanilla extract. When all ingredients are blended, fold in blueberries and almonds.

Lightly grease a 9 inch cake pan. Put in a little flour and work around pan, pouring off any excess.

Pour in batter. Combine sugar and cinnamon and sprinkle over the top. Arrange whole almonds in a decorative pattern. Bake in preheated 350°F oven for 1 hour. Cool before serving.

Contributor: Geraldine Minne

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recipe from www.inmamaskitchen.com

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