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Blueberry-Lemon Coffee Cake

  • Prep 15 min
  • Total 40 min
  • Servings 8

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

Ingredients

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

Steps

Hide Images
  • 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 Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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