Blueberry-Lemon Coffee Cake
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 9
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 9
Difficulty: easy
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 egg
1 teaspoon vanilla extract
1 cup fresh or thawed frozen unsweetened blueberries, rinsed, drained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 165 mg | 17% |
Carbohydrate | 35 g | 12% |
Cholesterol | 21 mg | 7% |
Total Fat | 3 g | 5% |
Iron | 1 mg | 7% |
Calories | 182 kcal | 9% |
Sodium | 315 mg | 13% |
Protein | 4 g | 8% |
Saturated Fat | 2% | |
Sugars | 16 g | 2% |
Vitamin C | 1 mg | 2% |
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.
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 and vanilla; stir just until blended. Gently stir in blueberries. Pour into prepared dish; sprinkle with the streusel.
Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.
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.
Blueberry-Lemon Coffee Cake