Kelloggs Rice Krispies Blueberry Lemon Coffee Cake Recipes

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BLUEBERRY-LEMON COFFEE CAKE



Blueberry-Lemon Coffee Cake image

Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

1 egg
2 cups Original Bisquick™ mix
1/3 cup granulated sugar
2/3 cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen (thawed) blueberries, rinsed, well drained
1/4 cup Original Bisquick™ mix
2/3 cup powdered sugar
3 to 4 teaspoons lemon juice

Steps:

  • Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
  • In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
  • Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
  • In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.

Nutrition Facts : Calories 235, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg

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