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Blueberry-Lemon Coffee Cake

  • Prep 15 min
  • Total 40 min
  • Servings 8
  • Save
    10K
  • Pinterest
    125
  • Print
    875
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  • Facebook
    23

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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