1 cup all-purpose flour
1/2 cup sugar
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup fresh blueberries, divided
2/3 cup low-fat buttermilk
2 tbs. butter or margarine, melted
1 tsp. vanilla extract
1/2 tsp. almond extract
1 large egg
cooking spray
1/4 cup sliced almonds
1 tbs. brown sugar
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 5 ingredients in a large bowl. Add 2/3 cup blueberries and toss well. In another bowl, combine buttermilk, butter, extracts and egg; stir well with a whisk. Add to the flour mixture, stirring just until the mixture is moist.
Spoon the batter into an 8-inch square baking pan coated with cooking spray. Spread evenly and top with 1/3 cup blueberries.
Combine the almonds, brown sugar and cinnamon, and sprinkle over the blueberries. Bake for 35 minutes or until a wooden toothpick inserted in center comes out clean. Makes 8 servings, 4 points each.