Lemon Blueberry Coffee CakeSubmitted by: LINJEN
1/4 cup egg beaters
1/3 cup splenda
1 tsp lemon peel
2/3 cup skim milk
2 1/4 cups heart smart bisquick baking mix
1 cup fresh or frozen blueberries (do not thaw if frozen)
3/4 cup powdered sugar
4 tsp lemon juice
Bake at 350 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 powdered sugar and lemon juice unti smooth; drizzle over warm cake. Cut into wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user LINJEN.