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BLUEBERRY ALMOND STRUESEL CAKE
Blueberry Almond Struesel Cake
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INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 2% low-fat milk
- 1/2 cup low-fat buttermilk
- 1/3 cup light ricotta cheese
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 large egg whites
- 1 1/3 cups blueberries
- Cooking spray
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped almonds
- 1 tablespoon brown sugar
- 1 tablespoon reduced-calorie stick margarine, melted
DIRECTIONS
Preheat oven to 400°.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter 9x9 pan coated with cooking spray.
Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 40 minutes or until done.
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