Blueberry-Lemon Coffee Cake

Since there doesn't seem to be anything blog-worthy in my head lately, I'm posting a recipe just so's y'all won't forget about me.

I found this on the Betty Crocker website a few weeks ago and made it when my sister and her family were here. It was so good, and so easy, that I made it again when we were all together for the 4th.

I doubled the recipe and substituted dried cranberries for the blueberries in one pan since #1 Niece said she doesn't like blueberries. The cranberries were delish, too.


Blueberry-Lemon Coffee Cake

1 lemon, zested and squeezed separately
1 egg
2 and 1/4 cups Bisquick mix
1/3 cup granulated sugar
2/3 cup milk
1 cup fresh or frozen (thawed) blueberries, rinsed and well-drained
2/3 cup powdered sugar

Heat oven to 400. Grease 9-inch round cake pan (I made it in square pans at the lake and they worked fine).

In a medium bowl, beat egg slightly. Stir in Bisquick, granulated sugar, milk, and lemon zest just until blended.

Pour batter into pan and drop blueberries evenly over the top.

Bake 20-25 minutes until golden brown. Cool 10 minutes then turn out of pan onto serving plate.

Stir powdered sugar into lemon juice until smooth. Drizzle over coffee cake. Serve warm.


The original recipe calls for 1 tablespoon of lemon zest and 3 to 4 tablespoons of lemon juice. I used the zest and juice of one lemon for the double recipe and it tasted great. I didn't really measure the powdered sugar so I don't really know if I used 2/3 cup. I just stirred it in until it was a nice drizzly consistency.

This one is going in the regular rotation - it is SO good and way easy. It's not super sweet, and it's much lighter than I expected with Bisquick as the main ingredient.

Enjoy!