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.