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Blueberry-Lemon Coffee Cake

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By Betty Crocker Kitchens
Updated Sep 23, 2009
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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
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Ingredients

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
  • Step 
    3
    Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
  • Step 
    4
    In 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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