Blueberry-Lemon Coffee Cake |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 9 |
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My absolute favorite coffee cake recipe. Ingredients:
3 tablespoons all-purpose flour |
3 tablespoons granulated sugar |
1 tablespoon margarine or 1 tablespoon butter |
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 nonfat milk |
1/4 cup egg beaters egg white |
1 teaspoon vanilla extract |
1 cup blueberries |
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; Bake 30 minutes, or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.
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