BEST EVER Coffee Cake: Blueberry, Lemon, Almond Crumb Heaven

This coffee cake is the BEST coffee cake I have ever made! I first made it years ago when my in-laws came to visit and it was the first time my mother in law asked for one of MY recipes! I always ask for hers! Anyway, it's not 'my' recipe--it's from a Cooking Light magazine from June 2005. And I made it again this weekend while my friend from college and her family came to visit. And Lila asked for the recipe too. We were talking about how there are people out there that don't give credit or share recipes and since neither of us are those types of people, the recipe is below for your enjoyment!

The texture of this moist coffee cake is crumbly and delicate. And the flavors of the blueberries, lemon, and almond are absolutely perfect together. It's the perfect side to a cup of coffee (or as dessert with a scoop of vanilla bean ice-cream). And one of my favorite recipes ever! A great weekend brunch item or a delightful treat to have if you're lucky enough to have afternoon tea!

BLUEBERRY LEMON (ALMOND) COFFEE CAKE
Adapted from Cooking Light

For cake:

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup sugar

1/3 cup almond paste

2 Tbsp. chilled butter, cut into small pieces

1 large egg

1 Tbsp. lemon juice

3/4 cup fat-free milk

1 1/2 cups blueberries

2 tsp. grated lemon rind (I never measure-just use rind of a whole lemon)

Topping:

1/4 cup sugar

3 tablespoons sliced almonds, chopped

1 1/2 tablespoons butter, melted (light butter is fine)

1/2 teaspoon ground cinnamon

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 (I use an 8X8 inch pan and it always works out perfectly).

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.

Note: Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Makes approximately 12 pieces.