1 cup of powdered sugar
1/2 tsp vanilla
1/4 tsp almond extract
Preheat oven to 375 degrees.
Mix dry ingredients (flour, baking powder, and salt) together & set aside. In seperate mixing bowl, beat butter, egg, sugar, milk, and vanilla together until smooth.
Add dry ingredients.
Gently fold in the fresh blueberries. Pour batter into a greased 9×3 in sprongform/bundt pan or 9 inch square pan.
Mix Topping ingredients until moist. Place onto of batter. Bake for approx. 40 minutes.
In small bowl, mix all ingredients for icing until smooth. (Making sure it’s thin enough to drizzle. Drizzle over warm coffee cake.