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Recipe

Blueberry-Lemon Coffee Cake

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Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.

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( 120 Ratings)

120 Ratings

5 Stars 32%

4 Stars 21%

3 Stars 16%

2 Stars

1 Stars 24%

Member Reviews ( 6 )

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PREP TIME 15 Min
TOTAL TIME 40 Min
SERVINGS 8

1: egg

2: cups Original Bisquick® mix

1/3: cup granulated sugar

2/3: cup milk

1: tablespoon grated lemon peel

1: cup fresh or frozen (thawed) blueberries, rinsed, well drained

1/4: cup Original Bisquick® mix

2/3: cup powdered sugar

3: to 4 teaspoons lemon juice

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1 Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
2 In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
3 Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
4 In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.

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Expert Tips

Stirring blueberries with Bisquick mix before stirring them into the batter will help prevent the batter from turning blue.

Sugared blueberries make the perfect garnish! To sugar blueberries, lightly brush fresh or frozen blueberries with corn syrup, then roll in sugar.

Wrap Tightly and keep at room temperature up to 4 days or refrigerte up to a week.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 235

(Calories from Fat 55 ),

Total Fat 6 g

(Saturated Fat 2 g,),

Cholesterol 30 mg;
Sodium 500 mg;
Total Carbohydrate 43 g

(Dietary Fiber 1 g,

Protein 4 g;

Percent Daily Value*:

Exchanges:

1 Starch;
2 Fruit;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 6/5/2012 2:17:01 PM REPORT ABUSE THRILLHO_use said:

Rating:

Although I did not have issues with "dryness", I did find the baking time to be on the short side both times I've made this. I guess I also expect a "coffee cake" to be much lighter than this; it was very dense. On the plus side, the flavor was very good; the lemon zest in the batter adds so much. I would make this again, BUT I would make it as Zesty Blueberry-Lemon muffins instead. My $0.02

This reply was: Helpful Inspiring

Posted 5/9/2012 1:45:43 PM REPORT ABUSE cookinearly said:

Rating:

I was very disappointed in the dryness of the Blueberry - Lemon coffee cake. I followed the recipe to the letter but next time I MAY add Sour Cream to the batter, giving moisture and a better texture to it. In the past I have been very successful in serving other coffee cakes made with Bisquick.

This reply was: Helpful Inspiring

Posted 2/8/2012 12:55:59 PM REPORT ABUSE Stephy415 said:

Rating:

After reading the "too dry" review I added a few extra blueberries and a 1/4 cup chopped apples and it turned out great, very moist. I did find that the blueberries dropped a bit but not all the way to the bottom. My problem with it is that the Bisquick part didn't have a lot of flavor except for the top where I sprinkles a little cinnamon before baking. The hubby and kids did like it though.

This reply was: Helpful Inspiring