Blueberry Coffee Cake
1/4 c. graham cracker crumbs
2 c. all purpose flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. butter or margarine, softened
1 c. milk
1 egg
2 c. fresh or frozen (defrosted & drained) blueberries
Lemon Glaze (below)
LEMON GLAZE
1 c. powdered sugar
1/4 tsp. grated lemon peel
1 tbsp. lemon juice
1. Generously grease a 12-cup bundt cake dish (microwave safe); coat with graham cracker crumbs.
2. Beat remaining ingredients in large bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread 1/2 of batter in prepared pan. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high, rotating dish 1/4 turn every 4 minutes until top springs back when lightly touched, 12 to 14 minutes. Let cool on heat proof surface 10 minutes (do not use rack).
3. Invert coffee cake onto serving plate. Drizzle with lemon glaze if desired. Mix powdered sugar, lemon peel and lemon juice until smooth. Add a few drops additional lemon juice if necessary, until glaze is of desired consistency.
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