Blueberry Bundt coffee cake with icing
Carole Cohen of Stoughton puts her berries in one layer in this Bundt
cake, which makes a small round. The top is drizzled with an
almond-flavored icing.
CAKE
*Butter (for the pan)*
*Flour (for the pan)*
*1 * *pint (2 cups) fresh blueberries, picked over*
*2 * *cups flour *
*2 * *teaspoons baking powder *
*1 * *teaspoon salt *
*1 * *cup sugar *
*1 1/2 * *teaspoons grated lemon rind *
*2 * *eggs *
*1 * *cup whole milk *
*1 * *teaspoon vanilla extract*
*1/2 * *cup ( 1/2 stick) butter, at room temperature *
*1.* Set the oven at 375 degrees. Generously butter a 10-inch Bundt pan.
Dust the pan with flour, tapping out the excess.
*2.* In bowl toss the blueberries with 1 tablespoon flour.
*3.* In another large bowl, whisk the remaining flour, baking powder,
salt, sugar, and lemon rind to blend them. Cut in the butter until the
mixture resembles crumbs.
*4.* In a third bowl, use a fork to whisk the eggs, milk, and
vanilla.Stir liquids into the flour mixture.
*5.* Pour 3/4 of the batter into the pan. Top with blueberries. Spoon
remaining batter over blueberries and spread evenly.
*6.* Bake the cake for 35 minutes. Set on a wire rack to cool for 20
minutes.
ICING
*1 * *cup confectioners' sugar, sifted*
*1/4 * *teaspoon almond extract *
*1 * *tablespoon whole milk, or more if needed *
*1. *In a bowl, combine the sugar, almond extract and 1 tablespoon milk.
Stir well with a spoon until the icing is thick but runny. Add more
milk, 1 teaspoon at a time, if necessary.
*2.* Drizzle the icing over the cake. /Adapted from Carole Cohen /
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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