Blueberry Lemon Coffee Cake

By Reneeb

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

Preparation

Step 1

1 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.
2 In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
3 Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
4 In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.



Stirring blueberries with Bisquick mix before stirring them into the batter will help prevent the batter from turning blue.

Sugared blueberries make the perfect garnish! To sugar blueberries, lightly brush fresh or frozen blueberries with corn syrup, then roll in sugar.

Wrap Tightly and keep at room temperature up to 4 days or refrigerte up to a week.