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