BLUEBERRY-LEMON COFFEE CAKE

Blueberry-Lemon Coffee Cake image

Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.

Provided by Betty Crocker Kitchens

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 egg
2 cups Original Bisquick™ mix
1/3 cup granulated sugar
2/3 cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen (thawed) blueberries, rinsed, well drained
1/4 cup Original Bisquick™ mix
2/3 cup powdered sugar
3 to 4 teaspoons lemon juice

Steps:

Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.

Nutrition Facts : Calories 235, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg