Yield: 1 Servings
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1½ teaspoon||Lemon or orange peel; grated|
|12 cups||Butter or margarine; softened|
|2||Eggs; slightly beaten|
|2 cups||Fresh blueberries|
|1 cup||Powdered sugar|
|3 teaspoons||Milk (to 5)|
|¼ teaspoon||Almond extract|
Heat oven to 350*F. Grease a 9 X 13 inch pan. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, sugar, baking powder, salt and fruit peel. Using pastry blender, cut butter in until the mixture is the consistency of coarse meal.
Add milk, eggs, and vanilla; stir until well blended. Pour ¾ batter into prepared pan; top with blueberries. Spoon remaining batter over ;the berries. Bake a 350*F. for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes. In a small bowl, blend icing ingredients. Drizzle over cake. 12 servings. Above 3500 ft: bake at 375*F. for 30 to 35 minutes. Note: Substitute 2 cups sliced peaches for the blueberries if you wish.
Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:39:38 -0800 (PST) From: "Steve L. Balliet" <sballiet@...>