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