Blueberry Coffee Cake
2 cups flour 1 cup sugar 2 tsp. baking powder 1 tsp. salt 1
1/2 tsp. grated lemon peel
1/2 cup butter, softened 1 cup milk 2 eggs slightly beaten 1
tsp. vanilla 2 cups fresh or frozen blueberries
Icing 1 cup powdered sugar
2/4 tsp. almond extract 3-5 tsp. milk
Heat oven to 375. Grease a 13x9 inch pan. In large bowl,
combine flour, sugar, baking powder, salt and lemon peel.
Using pastry blender or fork, cut in butter. Add milk, eggs
and vanilla. Stir well. Pour 3/4 batter into greased pan.
Top with blueberries. Spoon remaining batter over
blueberries. Bake for 35 minutes. Cool 30 minutes. In small
bowl , blend icing ingredients. Drizzle over warm cake.
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