Blueberry Coffee Cake

2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1-1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs, slightly beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries

1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

Heat oven to 375º.  Grease a 13”X9”X2” pan. In a large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter.  Add milk, eggs and vanilla.  Stir well.  Pour 3/4 of batter into greased pan.  Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl, blend icing ingredients. Drizzle over warm cake.

White Chocolate Blueberry Scones

2-1/4 cups sifted flour
2 Tbsp. baking powder
1 tsp. salt
1/4  cup sugar
1/4  cup chilled unsalted butter, cut into small pieces
1/2  cup white chocolate chips
1 cup blueberries
3/4  cup buttermilk, plus 2 Tbsp. buttermilk
2 Tbsp. powdered sugar

Combine flour, baking powder, salt and sugar. Cut butter into small pieces on floured surface. Add to dry mixture and mix with pastry cutter until crumbly. Add white chocolate and berries and toss with flour mixture. Add buttermilk and mix until ingredients hold together. Place dough mixture on floured surface and pat into a 9 X 9 square. Cut into thirds. Cut each third into three triangles and place on cookie sheet. Lightly dust each scone with powdered sugar. Bake at 375 for 10 minutes. Makes 9 scones.