Lemon Blueberry Coffee Cake Recipe

4.5 2 6
Lemon Blueberry Coffee Cake Recipe
Lemon Blueberry Coffee Cake Recipe photo by Taste of Home
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Lemon Blueberry Coffee Cake Recipe

Read Reviews
4.5 2 6
Publisher Photo
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.
MAKES:
6-9 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
6-9 servings
TOTAL 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.
Originally published as Lemon Blueberry Coffee Cake in Quick Cooking March/April 2003, p16

Nutritional Facts

1 piece: 219 calories, 6g fat (2g saturated fat), 26mg cholesterol, 394mg sodium, 39g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges. Yield: 6-9 servings.
Originally published as Lemon Blueberry Coffee Cake in Quick Cooking March/April 2003, p16

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Reviews forLemon Blueberry Coffee Cake

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TheDix User ID: 607421 138065
Reviewed Mar. 5, 2013

"I've made a very similar recipe before. This never disappoints. Nice flavor, quick and easy."

MY REVIEW
4nelson User ID: 6485043 67141
Reviewed Jan. 23, 2012

"I have been making this delicious/easy coffee cake for years! I am making it for a staff recognition at school tomorrow and forgot the recipe at home.... I was thrilled to find it online so I can make sure I have all the ingredients! Please try it, you won't be disappointed :)"

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