Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.
Blueberry-Lemon Coffee Cake
- Prep Time 15 min
- Total 40 min
- Servings 8
- Ingredients 9
Ingredients
- 1 egg
- 2 cups Original Bisquick™ mix
- 1/3 cup granulated sugar
- 2/3 cup milk
- 1 tablespoon grated lemon peel
- 1 cup fresh or frozen (thawed) blueberries, rinsed, well drained
- 1/4 cup Original Bisquick™ mix
- 2/3 cup powdered sugar
- 3 to 4 teaspoons lemon juice
Instructions
-
Step1Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
-
Step2In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
-
Step3Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
-
Step4In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.
Nutrition
235
Calories
6 g
Total Fat
4 g
Protein
43 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 235
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 500 mg
- Potassium
- 100 mg
- Total Carbohydrate
- 43 g
- Dietary Fiber
- 1 g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 2 Fruit; 1 Fat;Tips from the Betty Crocker Kitchens
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