Recipes

I never considered myself much of a baker, however since starting this blog, my baking (if you can call it that) spirits have been awakened.  This recipe was inspired by nothing other than the lonely blueberries in my fridge calling out to be used before finding their way to the trash.  The recipe is a simple coffee cake recipe, with the addition of blueberries and almonds.  I do not like mine very sweet however you could easily amp up the sweetness by adding in some additional sugar or even some mashed bananas.  I used buttermilk in the recipe, but I also think plain or vanilla yogurt would work.

Weight Watchers Caramelized Blueberry Almond Coffee Cake
Points: 4 Weight Watchers PointsPlus
Servings: 8
Serving Size: 1/8 of cake
Nutritional Info: 164 calories, 4.1 g fat, 27.2 g carbohydrates, 4.8 g fiber, 7.1 g protein

Ingredients
2 cups of whole wheat flour (or 1 cup of white flour and 1 cup of whole wheat)
1 whole egg
1/2 tsp baking powder
1/4 cup splenda sugar blend
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup of blueberries
1/3 cup chopped almonds
1 cup low fat buttermilk
1 tsp vanilla extract

Instructions
1. Preheat your oven to 350 degrees.

2. In a large mixing bowl, combine all of the dry ingredients and mix together removing any clumps.  In another bowl, whisk together the egg, buttermilk, and vanilla.  Slowly stir the wet and dry ingredients together until mixed.  Try not to overmix or the cake will become tough.

3.  Gently fold in half of the blueberries and almonds.

4.  Pour everything into a round cake pan.  Sprinkle the remaining blueberries and almonds on top.

5.  Bake for 30-35 minutes until a toothpick comes out clean.  Enjoy!