Lemon Blueberry Coffee Cake

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Lemon Blueberry Coffee Cake

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

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

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