Blueberry Almond Coffeecake

Serves: 12

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced-fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
3/4 cup sliced almonds

1 Preheat oven to 350 degrees F. Grease an 8-inch square baking dish. Set aside.
2 Combine flour, baking powder and salt in a small bowl. Set aside.
3 Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4 Beat egg white with a fork; add 3 tablespoons SPLENDA® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5 Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.

Nutrition Info (per serving)
Calories 230, Calories from Fat 120, Protein 6g, Fat 13g (sat 6g), Carbohydrate 21g, Fiber 2g, Cholesterol 55mg, Sodium 210mg, Sugar 1g