Blueberry Almond Coffee Cake

Name: Blueberry Almond Coffee Cake
Yield: 8 servings
Ingredients: 14 ozs blueberry muffin mix; 5 ozs fresh blueberries, washed; 8 ozs light sour cream; 1/2 cup fat-free milk; 1/4 cup granulated sugar; 1/4 cup almonds, chopped and toasted; Glaze:; 1 cup powdered sugar; 2 tbsps fat-free milk; 1/2 tsp pure vanilla extract

Adapted from The Martha White Foods Incorporated

14 ozs blueberry muffin mix
5 ozs fresh blueberries, washed
8 ozs light sour cream
1/2 cup fat-free milk
1/4 cup granulated sugar
1/4 cup almonds, chopped and toasted
Glaze:
1 cup powdered sugar
2 tbsps fat-free milk
1/2 tsp pure vanilla extract

Preheat oven to 325. Prepare a 9" square pan with cooking spray; set aside. In a mixing bowl, combine muffin mix, blueberries, sour cream, milk, and granulated sugar. Mix until all is moistened. Pour into prepared pan. Sprinkle top evenly with almonds. Bake for 45 minutes or until toothpick inserted in center comes out clean. Meanwhile, to prepare glaze, combine powdered sugar, remaining milk, and vanilla extract in a small bowl. Mix until smooth. Spread evenly over hot cake.

Posted: 5/22/2014

Cakes

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WW Points^* : 7.19

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 336 Calories from Fat 67 (20%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 1g
Cholesterol 0g	0%
Sodium 370mg	15%
Potassium 0mg	0%
Total Carbohydrate58g	19%
Dietary Fiber 1g	4%
Sugars 42g
Protein 6g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.