Almond Apple Coffeecake with Blueberries

• 8T unsalted butter, melted (warm, not hot)
• 2 large eggs
• 1 1/4 cups sugar
• 1t almond extract
• 1 1/2 cups self-rising flour
• 1 1/2t baking powder
• 1 bag (16oz) Sweet Crunch Pak sliced apples, cubed
• 1/2 bag frozen blueberries
• 1/2 cup coarsely chopped almonds

Preheat the oven to 350 and grease a 10 inch spring form pan.

Combine the melted butter, eggs, sugar and almond extract in a bowl and beat well. Add the dry ingredients and stir until well mixed. (The batter will be fairly thick.)

Spread two thirds of the batter in the spring form pan. Layer the apples and blueberries over the top of the batter and top with the remaining batter. Sprinkle the chopped almonds over the top.

Bake for 90 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for at least 5 minutes before serving.

Serves: 4-6