Blueberry-Lemon Coffee Cake

Name: Blueberry-Lemon Coffee Cake
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8-9 serving(s)
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

Submitted by loveleesmile

"My absolute favorite coffee cake recipe. I cannot take credit though...comes from my friend in Seattle."

Download

Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 8-9

ingredients

For the Streusel
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon margarine or 1 tablespoon butter
For the Cake
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

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; Bake 30 minutes, or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.