1 c. frozen blueberries, thawed, rinsed and well drained
1/4 c. Bisquick
Lemon Glaze
2/3 c. powdered sugar
3 to 4 tsp. lemon juice
Instructions
Heat oven to 400 degrees. Grease bottom and side of 9 inch round cake pan with cooking spray. In medium bowl, beat egg slightly. Stir in 2 c. Bisquick, sugar, milk and lemon peel.
In small bowl, mix blueberries and 1/4 c. Bisquick; fold into batter. Spread in pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes.
Meanwhile, in a small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle glaze over cake. Serve warm.
Originally Submitted
3/19/2009
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You can add this Easy Blueberry-Lemon Coffee Cake recipe to your own private DesktopCookbook.