Blueberry-Lemon Coffee Cake
20Prep Time Minutes
50Total Time Minutes
11Number of 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
|% Daily Value|
|Total Fat||3 g||4%|
|Dietary Fiber||1 g||5%|
|Vitamin C||1 mg||2%|
|Vitamin A||106 iu||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 Beaters 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.
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