Lemon Blueberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Baking mix eases preparation of this quick coffee cake from Nancy Brown of Dahinda, Illinois. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. It's among the quick treats I make for guests and family, Nancy notes. Ingredients:
1 egg, lightly beaten |
1/3 cup sugar |
1 teaspoon grated lemon peel |
2/3 cup milk |
2-1/4 cups biscuit/baking mix |
1 cup fresh or frozen blueberries |
3/4 cup confectioners' sugar |
4 teaspoons lemon juice |
Directions:
1. In a bowl, combine the egg, sugar, lemon peel and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack.
3. Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges. Yield: 6-9 servings.
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