Blueberry Lemon Almond Coffee Cake

• Vegetarian

• Produce

  • 12 oz Blueberries
  • 1 Lemon, zest and juice

• Refrigerated

  • 2 Eggs

• Condiments

  • 8 oz Almond paste

• Baking & Spices

  • 4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 3 cups Flour
  • 1 tsp Salt
  • 1 1/2 cup Sugar

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 7 tbsp Butter
  • 1 1/2 cups Milk

Found on melaniemakes.com

Description

Ingredients

• 3 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
• 8 ounces almond paste
• 4 tablespoons butter
• 2 eggs
• 1 lemon, zest and juice
• 1-1/2 cups milk
• 12 ounces blueberries
• 1/2 cup sugar
• 1 cup sliced almonds
• 3 tablespoons butter, melted
• 1 teaspoon cinnamon

Directions

• Preheat oven to 350 degrees.
• Whisk together flour, baking powder, baking soda and salt in medium bowl.
• In bowl of electric mixer, cream together sugar, almond paste and butter. Add egg, lemon juice and zest, mixing until well combined.
• Add flour mixture and milk alternately to sugar mixture, beginning and ending with milk. Fold in blueberries.
• Pour batter into greased 9x13 baking pan.
• To prepare topping, combine all ingredients in a small bowl and stir until combined. Sprinkle evenly over cake batter.
• Bake for 35 minutes or until toothpick inserted into center of cake comes out clean.