Blueberry coffee cake 2

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
1 cup Sugar
2 teaspoons Baking powder
1 teaspoon Salt
1½ teaspoon Lemon or orange peel; grated
12 cups Butter or margarine; softened
1 cup Milk
2 Eggs; slightly beaten
1 teaspoon Vanilla
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@...>

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