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Lemon Blueberry Coffee Cake

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

6-9 servings

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.

Ingredients

  • 1 large egg, room temperature, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 2/3 cup whole 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. In a bowl, combine the egg, sugar, lemon zest 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 in 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.

Nutrition Facts

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

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