Print Options

Back to Lemon Blueberry Coffee Cake >

Include these items:

Select reviews >

Taste of Home Logo

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


  • 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


  • 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.