Blueberry Coffee Cake 2 Recipe

• 2 c. All-purpose flour
• 1 c. Sugar
• 2 tsp Baking pwdr
• 1 tsp Salt
• 1 1/2 tsp Lemon or possibly orange peel, grated
• 12 c. Butter or possibly margarine, softened
• 1 c. Lowfat milk
• 2 x Large eggs, slightly beaten
• 1 tsp Vanilla
• 2 c. Fresh blueberries
• 1 c. Powdered sugar
• 3 tsp Lowfat milk (to 5)
• 1/4 tsp Almond extract

1. Heat oven to 350*F. Grease a 9 X 13 inch pan.
2. Lightly spoon flour into measuring c.; level off.
3. In a large bowl, combine flour, sugar, baking pwdr, salt and fruit peel.
4. Using pastry blender, cut butter in till the mix is the consistency of coarse meal.
5. Add in lowfat milk, Large eggs, and vanilla; stir till well blended.
6. Pour 3/4 batter into prepared pan; top with blueberries.
7. Spoon remaining batter over ;the berries.
8. Bake a 350*F. for 35 to 45 min or possibly till a toothpick inserted in the center comes out clean.
9. Cold 30 min.
10. In a small bowl, blend icing ingredients.
11. Drizzle over cake.
12. 12 servings.
13. Above 3500 ft: bake at 375*F. for 30 to 35 min.
14. Note: Substitute 2 c. sliced peaches for the blueberries if you wish.

allpurpose, sugar, baking pwdr, salt, lemon, butter, milk, eggs, vanilla, fresh blueberries, powdered sugar, milk

Taken from cookeatshare.com/recipes/blueberry-coffee-cake-2-87851 (may not work)