Blueberry-Almond Coffee Cake

In a medium bowl, stir together muffin mix, 1/3 cup milk, egg, yogurt and 1 tablespoon almond extract.  Drain and rinse blueberries from can and fold into batter. 

Spoon into a greased 8-by-8-inch baking pan.

In a small bowl, combine brown sugar and flour.  Cut in butter until mixture resembles the size of small peas.  Sprinkle over batter.

Bake 35 minutes or until toothpick inserted in center comes out clean.

Meanwhile, stir powdered sugar, 1 tbsp milk and 1 tsp almond extract till smooth.  Drizzle evenly over cooled coffee cake.