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.

1 egg
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 pan.
3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing. Serve warm.

Lemon Icing

2/3 cup powdered sugar
3 to 4 teaspoons lemon juice

1. Stir ingredients until smooth.

Special Touch
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.