Blueberry Ripple Crescent Coffee Cake
3/4 cup sugar
1/4 cup soft butter
2 eggs
3/4 cup ground almonds
1/4 cup flour
1 teaspoon grated lemon rind
1 can refrigerated crescent rolls
8 teaspoons blueberry preserves
1/4 cup sliced almonds
Glaze: 1/3 c. powder sugar + 1 tsp milk
Heat oven to 375ºF. Grease 9" round cake pan. In small bowl, beat sugar, butter, and eggs till smooth. Stir ground almonds, flour and lemon peel into sugar mixture. Set aside. Separate dough into 8 triangles. Spread 1 tsp. preserves on each triangle.
Roll up, starting at shortest side of triangle, rolling to opposite point. Place rolls in greased pan in 2 circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls; sprinkle with almonds. Bake at 375ºF for 25-35 minutes or till deep golden brown. If needed, cover cake with foil during last 5-10 minutes baking to prevent excessive browning. In small bowl, blend glaze, adding enough milk for desired consistency. Drizzle over warm cake. Serve warm. Yield: 8 servings.