Lemon Blueberry Coffee Cake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 219
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 26 mg
  • Sodium:
  • 394 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Lemon Blueberry Coffee Cake

Quick Cooking
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Baking mix eases preparation of this quick coffee cake from Nancy Brown of Dahinda, Illinois. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. "It's among the quick treats I make for guests and family," Nancy notes.

SERVINGS: 6-9

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 15 min. Bake: 25 min. + cooling

Ingredients:

  • 1 egg, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon grated lemon peel
  • 2/3 cup milk
  • 2-1/4 cups biscuit/baking mix
  • 1 cup fresh or frozen blueberries*
  • 3/4 cup confectioners' sugar
  • 4 teaspoons lemon juice

Directions:

In a bowl, combine the egg, sugar, lemon peel and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan.
    Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges. Yield: 6-9 servings.


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