Dessert: Blueberry-Lemon Coffee Cake Recipe | MyRecipes

Recipe by Lorrie Hulston Corvin Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled coffee cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Blueberry-Lemon Coffee Cake Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray

Instructions

Preheat oven to 350 °.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
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. Add egg and lemon juice, beating well. 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.
To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350 ° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Add a review for Blueberry-Lemon Coffee Cake Recipe | MyRecipes