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Lemon Blueberry Coffee Cake

 Lemon Blueberry Coffee Cake
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.
6-9 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 piece) equals 219 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 394 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.