Blueberry Almond Coffee Cake

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
Blueberry Almond Coffee Cake
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.
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Posted: 5/22/2014
Rated by 0 users (0.00)
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.