Sunday, July 19, 2009

Lemon Blueberry Coffee Cake

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

1. 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.
2. In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
4. In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 425°F. Stir 2 tablespoons Gold Medal® all-purpose flour into Bisquick mix. Decrease sugar to 2 tablespoons.

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