***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

***Icing***

1 cup powdered sugar

1/4 tsp. almond extract

3-5 tsp. milk

Heat oven to 375°. Grease a 13×9 inch pan.  In 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 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.