Shelly's Recipe

BLUEBERRY ALMOND COFFEECAKE

Category: Coffee Cake

2 cups flour
2 tsp baking powder
3/4 tsp salt
1/2 cup butter, softened
1 1/4 cups plus 3 tbsp sugar
2 large eggs
1 tsp vanilla or 1/4 tsp almond extract
1/2 cup milk
2 cups blueberries
1/2 large egg white
1 cup sliced almonds

Preheat oven to 350 and butter a 2 to 2 1/2 quart glass baking dish, 2 1/4 inches deep. Sift together the flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar until light and fluffy. Beat in whole eggs, one at a time, then vanilla. Alternately add flour mixture with milk in batches, beginning and ending with flour and beating on low speed after each addition until just incorporated. Fold in the berries. Spread batter evenly in baking dish. Lightly beat egg white with a fork and add remaining 3 tbsp sugar and almonds, stirring to coat. Spoon topping over batter and bake in middle of oven until golden brown and a toothpick comes out clean, about 50 to 60 minutes. Cool in the pan.