Blueberry-Lemon Coffee Cake

3
(32 ratings)
Prep
Time
Total Time
Number Of
Ingredients
11
Servings9

Lemon and cinnamon flavor this blueberry-filled coffee cake

Ingredients
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon Fleischmann's® Original-stick
  • PAM® Original No-Stick Cooking Spray
  • 2 cups reduced-fat baking mix
  • 1/3 cup granulated sugar
  • 2 teaspoons grated lemon peel
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup fat free milk
  • 1/4 cup Egg Beaters® 100% Liquid Egg Whites
  • 1 teaspoon vanilla extract
  • 1 cup fresh or thawed frozen unsweetened blueberries, rinsed, drained
 
Directions
  1. Streusel: Preheat oven to 400°F. Mix flour and 3 tablespoons sugar in small bowl. Cut in Fleischmann's with pastry blender or 2 forks until mixture resembles coarse crumbs; set aside.
  2. Cake: Spray 8x8-inch baking dish with cooking spray. Combine baking mix, 1/3 cup sugar, lemon peel and cinnamon in large bowl. Add milk, Egg Beaters and vanilla; stir just until blended. Gently stir in blueberries. Pour into prepared dish; sprinkle with the streusel.
  3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.
Cook's Tips

Coffee cake can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. It can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

Cook's Tips

Coffee cake can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. It can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

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Nutrition Information
Calories: 177 View complete nutrition information
Reviews (1)

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Overall Rating

Anonymous March 12, 2014

Super easy and delicious! A hit in my home!