Blueberry-Lemon Coffee Cake

Blueberry-Lemon Coffee Cake

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Stirring blueberries with Bisquick mix before stirring them into the batter will help prevent the batter from turning blue.
Special Touch
Sugared blueberries make the perfect garnish! To sugar blueberries, lightly brush fresh or frozen blueberries with corn syrup, then roll in sugar.
Storage
Wrap Tightly and keep at room temperature up to 4 days or refrigerte up to a week.

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.