Lemon Blueberry Coffee Cake


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lemon Blueberry Coffee Cake calories by ingredient



Number of Servings: 8

Ingredients

    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

Directions

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.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    We love this. We have made it twice. We have also given it as a healthy treat to friends and they loved it. - 12/17/08


  • no profile photo

    Very Good
    low sugar, low fat. And blueberries are good for you. - 4/15/07