Blueberry Almond Coffee Cake

1 cup flour
1/2 cup sugar
3/4 tsp. baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 c buttermilk (or 1 tsp. vinegar or lemon juice and enough milk to make 2/3 c)
2 tbls butter, melted
1 tsp vanilla
1/4 tsp almond or lemon extract
1 c fresh or frozen blueberries
1/2 c sliced almonds
2 tbls. brown sugar
1/2 tsp cinnamon

Combine the flour, sugar, baking powder, salt and soda. In a separate bowl, mix egg, milk, butter, and extracts until blended. Stir into dry ingredients just until moistened; think mixing muffins. Stir in 2/3 c blueberries.
Pour into a greased 8-inch square baking dish. Top with remaining berries. Combine the almonds, brown sugar, and cinnamon; sprinkle over the top. Bake at 350 for 25-30 minutes (toothpick test).

Notes: Do not thaw frozen blueberries before using. Other nuts can be substituted, but almonds are the best. Also, 1 cup of blueberries really is enough.

Source for the unedited version: Taste of Home Baking