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RECIPE

Blueberry-Lemon Coffee Cake

Lemon and cinnamon flavor this blueberry-filled coffee cake

Recipe Rating

26 ratings.




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Time:

Hands On: 20 minutes
Total Time: 50 minutes

Servings:

Makes 9 servings (1/9 cake each)

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Ingredients

    Streusel
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon Fleischmann'sŪ Original-stick

    Cake
  •   PAMŪ 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 BeatersŪ 100% Liquid Egg Whites
  • 1 teaspoon vanilla extract
  • 1 cup fresh or thawed frozen unsweetened blueberries, rinsed, drained
Directions
  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 Facts
Amount per Serving
Calories
176
% Daily Value*
Total fat
4%
3 g
Saturated fat
1%
0 g
Cholesterol
0%
0 MG
Sodium
13%
319 MG
Carbohydrate
11%
34 g
Dietary fiber
5%
1 g
Sugars
2%
16 g
Protein
8%
4 g
Vitamin A
2%
Vitamin C
2%
Calcium
16%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information

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1/4 cup = 1 large egg

A heart-healthy diet of foods low in saturated fat and cholesterol, such as Egg Beaters, can help lower cholesterol.