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Lemon Blueberry Coffee Cake Exps Ft22 20152 F 0420 1

Lemon Blueberry Coffee Cake

TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling YIELD: 8 servings.
Baking mix makes this lemon blueberry coffee cake extra quick to make. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. —Nancy Brown, Dahinda, Illinois

Ingredients

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

Directions

  • 1. Preheat oven to 350°. In a large bowl, combine egg, sugar, lemon zest and milk; mix well. Stir in biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan.
  • 2. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack.
  • 3. Combine confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Garnish with additional blueberries. Cut into wedges.

Nutrition Facts

1 piece: 234 calories, 4g fat (1g saturated fat), 25mg cholesterol, 343mg sodium, 47g carbohydrate (24g sugars, 0 fiber), 4g protein.

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