Blueberry-Almond Cake Recipe

Blueberry-Almond Cake Recipe

  • 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
  1. Preheat oven to 350 degrees F.
  2. COAT a 9-inch round cake pan with cooking spray; set aside.
  3. Combine flour, SPLENDA(R), 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.
  4. Topping Instructions: WHISK together SPLENDA(R) Granulated Sweetener, sour cream, and egg in a medium bowl.
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