Blueberry-Lemon Streusel Coffee Cake Recipe

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Ingredients:

Serving

1 (12 1/2-oz) package fat-free lemon snack cake mix
3/4 cup water
1/4 cup fat-free egg substitute
1 cup frozen blueberries
vegetable cooking spray
3 tbsp firmly packed brown sugar
1/2 tsp ground cinnamon
2 tbsp reduced-calorie margarine

Directions:

Reserve 1/2 cup cake mix for topping. Combine remaining cake mix, water, and egg substitute; stir just until dry ingredients are moistened. Fold in blueberries. Pour batter into a 9-inch square pan coated with cooking spray.
Combine reserved cake mix, brown sugar, and cinnamon; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over batter in pan. Bake at 375° for 27 to 30 minutes or until golden. Cut into squares; serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	45.04 Kcal (189 kJ)
Calories from fat	10.86 Kcal
		% Daily Value*
Total Fat	1.21g	2%
Cholesterol	1.66mg	1%
Sodium	38.99mg	2%
Potassium	26.67mg	1%
Total Carbs	8.16g	3%
Sugars	6.97g	28%
Dietary Fiber	0.44g	2%
Protein	0.65g	1%
Vitamin C	0.2mg	0%
Iron	0.1mg	1%
Calcium	10mg	1%

Amount Per 100 g
Calories	97.53 Kcal (408 kJ)
Calories from fat	23.52 Kcal
		% Daily Value*
Total Fat	2.61g	2%
Cholesterol	3.59mg	1%
Sodium	84.42mg	2%
Potassium	57.76mg	1%
Total Carbs	17.67g	3%
Sugars	15.1g	28%
Dietary Fiber	0.95g	2%
Protein	1.4g	1%
Vitamin C	0.5mg	0%
Vitamin A	0.1mg	1%
Iron	0.3mg	1%
Calcium	21.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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