Lemon Blueberry Coffee Cake

1 egg, lightly beaten
1/3 cup sugar
1 teaspoon grated lemon peel
2/3 cup milk
2 1/4 cups biscuit baking mix
1 cup fresh or frozen blueberries*
3/4 cup confectioners’ sugar
4 teaspoons lemon juice

In a bowl, combine the egg, sugar, lemon peel and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-inch round baking pan.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the confectioners’ sugar and lemon juice until smooth, drizzle over warm cake. Cut into wedges.

Yield: 6-8 servings.

*Editor’s note: If using frozen blueberries, do not thaw before adding to the batter.