2 c. blueberries
2 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. butter, softened
1 c. milk
1 egg

1. Beat all ingredients, except blueberries, in large bowl on low speed for 30 seconds. Beat on medium speed, scraping bowl occasionally for 2 minutes.

2. Spread 1/2 batter on greased 13x9x2 pan. Sprinkle with 1 cup blueberries. Top with remaining batter. Sprinkle with remaining blueberries.

3. Bake for 35 minutes at 350 degrees.

4. Drizzle warm coffee cake with mixture of 1 cup powdered sugar, 1 teaspoon lemon peel and 1-2 tablespoons lemon juice if desired.