Hancock Gourmet Lobster Company - the best lobster and seafood specialties from the coast of Maine

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Ingredients: 1/4 cup unsalted butter at room temperature 1 cup plus 1 1/2 tbsp. flour 1/2 cup slivered almonds 2 teaspoon baking powder dash sea salt 3/4 cup plus 1 tbsp. sugar 1 large egg 1 teaspoon vanilla extract 1 tablespoon grated orange zest 2 teaspoon whole or nonfat milk 1 1/2 cup fresh or frozen wild blueberries 2 tablespoon whole or nonfat plain yogurt
Directions:
Preheat oven to 350 degrees. Grease a 9-inch square pan with butter. Dust the pan with flour, shaking out excess. Set the pan in the freezer. On a baking sheet, roast the almonds in the oven until golden brown, about 10 minutes. Let cool and pulse them to a coarse grit in a food processor. Add 1 cup of the flour, the baking powder and sea salt and continu processing to a fine grit. In the bowl of an electric mixer, cream the butter and 3/4 cup of the sugar until lightly fluffy, stopping to scrape the sides. Beat in the egg, vanilla and orange zest. Stir the yogurt into the milk and then beat it into the batter. Fold the flour mixture into the batter until combined. Toss blueberries with the remaining 1 1/2 tbsp. flour and fold them into the batter. Transfer the batter to the chilled pan. Sprinkle the remaining tablespoon of sugar on top. Bake in the oven until a cake tester inserted into the center comes out clean, 25-30 minutes. Remove from the pan and cool on a cake rack. Note: When using frozen blueberries, do not let them thaw
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