Lemon Blueberry Coffee Cake
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup egg beaters1/3 cup splenda1 tsp lemon peel2/3 cup skim milk2 1/4 cups heart smart bisquick baking mix1 cup fresh or frozen blueberries (do not thaw if frozen)3/4 cup powdered sugar4 tsp lemon juice
In a bowl, combine egg, splenda, 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 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.
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.
Nutritional Info Amount Per Serving
- Calories: 182.4
- Total Fat: 2.3 g
- Cholesterol: 0.4 mg
- Sodium: 390.2 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 0.6 g
- Protein: 4.0 g
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