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 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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
30 mg
30 %;
Sodium
500 mg
500 %;
Total Carbohydrate
43 g
43 %
(Dietary Fiber
1 g
1 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.