Blueberry Coffee Cake

The Casserole Queens Cookbook by Crystal Cook and Sandy Pollock

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen and thawed blueberries

Glaze:

1 cup Confectioner's sugar
1/4 teaspoon almond extract
3 tablespoons milk


Grease a 13 x 9 -inch baking pan with nonstick cooking spray. Preheat the oven to 375 F.

In a large bowl, combine the flour, sugar baking powder, lemon zest and salt. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.

Add the milk and eggs, slightly beaten, vanilla and stir well.

Pour 3/4 of the batter into the prepared pan. Top with the blueberries, then spoon the remaining batter over the blueberries. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Transfer to a wire rack and let cool for 30 minutes.

In a small bowl, whisk together the sugar, almond extract and milk. As more milk as needed for the icing to be thin and easy to drizzle over the cake. Cut into squares and serve.