Blueberry Almond Coffee Cake

Instructions

1. Preheat oven to 350°F. Grease an 8” square baking pan.
2. In a bowl, combine flour, baking powder, and salt.
3. In another bowl using an electric mixer, beat softened butter on medium speed until creamy. Slowly add Splenda Sweetener, vanilla extract, and almond extract; beat on medium speed until light and fluffy.
4. Add whole eggs one at a time, beating until blended after each addition.
5. Add about ½ of flour mixture, mixing just until smooth. Mix in milk until smooth. Mix in remaining flour mixture. Batter will be slightly stiff (do not overmix).
6. Fold in blueberries.
7. Spread batter into prepared pan.
8. To make the topping: Whip egg white with a fork or whisk until foamy. Stir in Splenda Sweetener until well blended. Stir in almonds to coat with egg white mixture. Spoon topping evenly over batter.
9. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in pan on a wire rack 10 minutes. Cut into squares and serve warm.