In a large bowl, combine the flour, sugar, baking powder, lemon zest & salt. Using pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Add 1 cup of milk, eggs, and vanilla and stir well. Pour 3/4 of the batter into the prepared pan. Top with blueberries, then spoon the remaining batter over the blueberries. Bake for 35 minutes, until toothpick when inserted in the center of the cake comes out clean. Transfer to a wire rack and let cool 30 minutes.
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In small bowl, whisk together the confections' sugar, almond extract, and 3 tablespoons of milk. Add more milk as needed for the icing to be thin and easy to drizzle. Drizzle over the cake. Cut into squares and serve.
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