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Blueberry-Lemon Coffee Cake Recipe

Blueberry-Lemon Coffee Cake

Lemon and cinnamon flavor this blueberry-filled coffee cake

Prep Time
Total Time
3.2 of 5 (32 ratings) Review This Recipe | See All Reviews
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  • 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

Nutrition Information

Total Fat
Serving Size: 9 servings (1/9 cake each)
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  1. 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.
  2. 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.
  3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.
Nutrition Information close
Amount per Serving
Calories 177  
  % Daily Value*
Total fat 3 g 4%
Saturated fat 0 g 1%
Cholesterol 0 MG 0%
Sodium 319 MG 13%
Carbohydrate 35 g 12%
Dietary fiber 1 g 5%
Sugars 16 g
Protein 4 g
Vitamin A   2%
Vitamin C   2%
Calcium   16%
Iron   6%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
1 Reviews for Blueberry-Lemon Coffee Cake
Super easy and delicious! A hit in my home!
Mar 12, 2014

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