Blueberry Lemon Coffee Cake
Posted by Debby Fri, 17 Dec 2004, at 6:52 a.m.
Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you
like with this moist coffee cake.
2 cups Original Bisquick mix
1/3 cup sugar
2/3 cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen (thawed) blueberries, rinsed and well drained
1/4 cup Original Bisquick mix
Lemon Icing (See Below)
1. Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir
in 2 cups Bisquick mix, the sugar, milk and lemon peel.
2. Stir blueberries and 1/4 cup Bisquick mix; gently stir into batter. Spread in
3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with
Lemon Icing. Serve warm.
2/3 cup powdered sugar
3 to 4 teaspoons lemon juice
1. Stir ingredients until smooth.
Sugared blueberries make the perfect garnish! To sugar blueberries, lightly
brush fresh or frozen blueberries with corn syrup, then roll in sugar.
Did You Know...
Stirring blueberries with Bisquick mix before stirring them into the batter will
help prevent the batter from turning blue.