Ingredients:
Cake
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup nonfat milk
1 1/2 cups blueberries
2 teaspoons grated fresh lemon rind
cooking spray
Topping
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 350°.
CAKE: Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.
Add egg and lemon juice, beating well.
Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture.
Fold in blueberries and rind.
Spoon batter into a 9-inch square baking pan coated with cooking spray.
TOPPING:.
Combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
Sprinkle topping evenly over batter.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.