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Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake, by , is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cabrini Arendt


2 C. flour (use part wheat flour if you prefer)
1 C. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 C. butter, softened
1 C. milk
2 eggs, slightly beaten
1 tsp. vanilla
2 C. fresh or frozen blueberries
Brown sugar & cinnamon

1 C. powdered sugar
1/4 tsp. almond extract
3 - t tsp. milk

Set oven to 375; grease 9x13 pan.
Combine flour, sugar, baking powder, salt and lemon peel. Cut in butter. Add milk, eggs and vanilla. Stir. Pour three fourths of the batter into pan. Top with berries. Sprinkle a mixture of brown sugar and Cinnamon over berries. Spoon rest of batter over all. Bake 30 - 35 minutes. Cool for 30 minutes.
Mix icing ingredients together and drizzle over top of coffee cake.




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