YUMMY by Gambino: Blueberry-Lemon Coffee Cake

Blueberry-Lemon Coffee Cake

Presented by Kathy Heeren-Ellis

Nothing says spring like a tart blueberry-lemon coffee cake! This can be made ahead and is so simple, but presents elegantly. Great for a breakfast or brunch!

INGREDIENTS

1 egg

2 cups biscuit mix

1/3 cup granulated sugar

2/3 cup milk

1 tablespoon grated lemon peel

1 cup fresh or frozen (thawed) blueberries, rinsed, and well drained

1/4 cup biscuit mix

2/3 cup powdered sugar

3 to 4 teaspoons lemon juice

INSTRUCTIONS

Heat oven to 400°F.

Grease 9-inch round cake pan.

In medium bowl, beat egg slightly. Stir in 2 cups biscuit mix, the granulated sugar, milk and lemon peel until blended.

In small bowl, toss blueberries and 1/4 cup biscuit 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.