1 c. all-purpose flour
1/2 c. Splenda/sugar baking mix
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. fresh blueberries, divided
2/3 c. low-fat buttermilk
2 Tbsp. reduced-fat margarine or butter
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. Egg Beaters
1/4 c. sliced almonds
1 Tbsp. brown sugar (I use dark, but I imagine either light or
dark is fine)
1/4 tsp. ground cinnamon
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring
cup. Level with knife. Combine first 5 ingredients in a large
bowl. Add 2/3 cup blueberries and toss well. Combine buttermilk,
butter, extracts and egg. Stir well with a whisk. Add to flour
mixture, stirring just until flour mixture is moist. Spoon batter
into an 8-inch square baking pan coated with cooking spray. Spread
evenly. Top with 1/3 cup blueberries. Combine almonds, brown sugar
and cinnamon and sprinkle over blueberries. Bake at 350 degrees for 35
minutes or until a wooden pick inserted in center comes out clean.
Yields 8 servings (3 points per serving).
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