Blueberry-Lemon Coffee Cake
Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.
Cake:
1 1/2 cups all-purpose 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 I think applesauce
1 large egg 1/4c egg beaters
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray
Topping:
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted marg
1/2 teaspoon ground cinnamon
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. 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.
To prepare 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.
Yield: 12 servings (serving size: 1 piece)
CALORIES 196(30% from fat); FAT 6.5g (sat 2.1g,mono 3.2g,poly 0.8g); PROTEIN 3.8g; CHOLESTEROL 27mg; CALCIUM 82mg; SODIUM 243mg; FIBER 1.4g; IRON 1.2mg; CARBOHYDRATE 31.6g
Cooking Light, JUNE 2005 I think removing the butter and egg yolk will help but this recipe does contain a lot of almonds. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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June Cooking Light recipes- here we go again!- blueberry lemon coffee cake
