What's For Dinner?

Blueberry Coffee Cake

Ingredients:

2 c all-purpose flour
1 c sugar
2 t baking powder
1 t salt
1 1/2 t grated lemon or orange peel
1/2 c butter, softened
1 c milk
2 eggs, beaten slightly
1 t vanilla
2 c fresh or frozen blueberries (if frozen, do not thaw)

Icing:

1 c powdered sugar
1/4 t almond extract
3-5 t milk

Directions:
Heat oven to 350*. Grease a 9 x 13 pan. In a large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using a pastry blender or a fork, cut in butter until mixture resembles course crumbs. Add 1 c milk, eggs and vanilla; stir until well blended.

Pour 3/4 batter into greased pan. Top with blueberries. Spoon remaining batter over berries.

Bake at 350* for 35-45 minutes or until toothpick inserted in the center comes out clean. Cool 30 minutes.

In a small bowl blend icing ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake.

**Since the cake is still warm, the icing will be a little softer from the heat of the cake, so donÕt make your icing runny or it will all run off the cake.

Time to Prepare: 45 minutes

Submitted By: Betsy
Original Source: Pillsbury's The Complete Book of Baking