Blueberry Almond Coffee Cake

This is a delicious blend of blueberry and almond!  It's sweet enough for dessert but not too sweet for breakfast.  Plus it's very simple to throw together, which makes it that much better!

Ingredients:

1 cup all-purpose flour
1/2 c sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 cup buttermilk
2 tbsp melted butter
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh or frozen blueberries, divided
1/2 cup sliced almonds
1 tbsp brown sugar
1/4 tsp ground cinnamon

In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.  In another bowl, whisk the egg, buttermilk, butter, and extracts until blended.  Stir into the dry ingredients just until moistened.  Stir in 2/3 cup blueberries.

Pour into a greased 8-inch square baking dish.  Top with remaining blueberries.  Combine the almonds, brown sugar, and cinnamon; sprinkle over the top.  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

Note:  If using frozen blueberries, do not thaw before adding to the batter.