Blueberry season is upon us very soon at Lake of the Woods. MLG
Baking mix makes this lemon blueberry coffee cake extra quick to make. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. —Nancy Brown, Dahinda, Illinois
Ingredients
- 1 large egg, room temperature, lightly beaten
- 1/3 cup sugar
- 1 teaspoon grated lemon zest
- 2/3 cup 2% milk
- 2-1/4 cups biscuit/baking mix
- 1 cup fresh or frozen blueberries
- 3/4 cup confectioners’ sugar
- 4 teaspoons lemon juice
Directions
- Preheat oven to 350°. In a large bowl, combine egg, sugar, lemon zest and milk; mix well. Stir in biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan.
- Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack.
- Combine confectioners’ sugar and lemon juice until smooth; drizzle over warm cake. Garnish with additional blueberries. Cut into wedges.
Photo by Taste of Home
