Lemon Blueberry Coffee Cake Recipe
Servings: 6
Ingredients
- 1 x egg
- 2 c. biscuit mix
- 1/3 c. sugar
- 2/3 c. lowfat milk
- 2 tsp grated lemon zest
- 1 1/2 c. frzn blueberries, thawed, rinsed and liquid removed
- 2/3 c. confectioner's sugar
- 1 Tbsp. fresh lemon juice
Directions
- Combine egg, biscuit mix, sugar, lowfat milk and lemon zest and mix well.
- Gently mix in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 min. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving.
- Note: Slimmers -: Use your favorite egg and sugar substitute and fat free lowfat milk.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 311 | |
| Calories from Fat 65 | 21% |
| Total Fat 7.35g | 9% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 538mg | 22% |
| Potassium 148mg | 4% |
| Total Carbs 56.79g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 33.92g | 23% |
| Protein 5.35g | 9% |
