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Ingredients
| eggs: 1 |
| Bisquick: 2 cups |
| granulated sugar: 1/3 cup |
| whole milk: 2/3 cup |
| blueberries: 1 cup (thawed) |
| Bisquick: 1/4 cup |
| powdered sugar (sifted): 2/3 cup |
| lemon juice: 1 Tbl (to 4 tsp) |
Blueberry-Lemon Coffee Cake
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- 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.
- In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
- Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
- In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.