Blueberry Coffee Cake
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Orange extract||2 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Mashed potato||1 Cup (16 tbs), cooled to room, temperature|
|Blueberries||2 Cup (32 tbs), thawed (Fresh Or Frozen)|
|Orange cream||1⁄2 Cup (8 tbs)|
|Icing||1 Cup (16 tbs)|
Blend the flour and baking powder; set aside.
Cream butter, extract, and orange peel.
Add sugar gradually, beating vigorously.
Add egg yolks, one at a time, beating until light and fluffy after each addition.
Mix in mashed potato.
Add dry ingredients in thirds, beating only until blended after each addition.
Beat egg whites and salt until stiff, not dry, peaks are formed.
Gently fold into the batter.
Rinse (if fresh) and thoroughly drain blueberries on absorbent paper; dredge with about 2 tablespoons flour.
Using as few strokes as possible, fold berries into batter.
Turn into greased and floured 3-quart (13x8-inch) shallow baking dish.
Bake at 350°F 35 to 40 minutes, or until cake tests done.
Cool in baking dish on wire rack.
Spread with Orange Cream Icing.
To serve, cut cake into squares, rectangles, or diamond-shaped pieces