Blueberry-Almond Coffeecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/4 cups plus 3 tablespoons sugar
- 2 whole large eggs
- 1 teaspoon vanilla or 1/4 teaspoon almond extract
- 1/2 cup milk
- 2 cups blueberries (15 ounces)
- 1/2 large egg white
- 1 cup sliced almonds
Instructions
- Preheat oven to 350 °F and butter a 2- to 2 1/2-quart (2 1/4 inches deep) ceramic or glass baking dish.
- Sift together flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries.
- Spoon batter into baking dish, spreading evenly.
- Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.
- Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes.
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