Blueberry-Lemon Coffee Cake
Lemon and cinnamon flavor this blueberry-filled coffee cake
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon Fleischmann's® Original-stick
- PAM® Original No-Stick 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 fat free milk
- 1/4 cup Egg Beaters® 100% Liquid Egg Whites
- 1 teaspoon vanilla extract
- 1 cup fresh or thawed frozen unsweetened blueberries, rinsed, drained
- 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; sprinkle with the streusel.
- Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.
|Amount per Serving|
|% Daily Value*|
|Total fat||3 g||4%|
|Saturated fat||0 g||1%|
|Dietary fiber||1 g||5%|
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