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Blueberry-Almond Cake

By: Splendatest

"Buttery almond cake topped with loads of berries and a rich sour cream topping, this cake is perfect for a casual supper or weekend brunch."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 1/2 cups all-purpose flour
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light butter, melted
1/4 cup low-fat buttermilk
1 large egg
1/4 teaspoon almond extract
2 cups fresh blueberries or frozen blueberries, unthawed
Topping:
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup reduced fat sour cream
1 large egg
1/4 cup sliced almonds

Directions

Preheat oven to 350 degrees F.
COAT a 9-inch round cake pan with cooking spray; set aside.
Combine flour, SPLENDA®, Granular, baking powder, baking soda, and salt in a medium bowl. Whisk together butter, buttermilk, egg, and almond extract; add to flour mixture and stir until blended. Spread batter into prepared pan; sprinkle with blueberries. Spoon topping over blueberries; sprinkle with almonds. Bake 20 to 25 minutes or until berries around edge of pan are bubbling (center will remain soft). Cool cake in pan on a wire rack.
Topping Instructions: WHISK together SPLENDA® Granulated Sweetener, sour cream, and egg in a medium bowl.