Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
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

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

Yield 8 servings

Test Kitchen Approved

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

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.
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.
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.

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

Recipe Creator