Blueberry-Lemon Coffee Cake Recipe

Name: Blueberry-Lemon Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon margarine or 1 tablespoon butter; cooking spray; 2 cups reduced-fat baking mix; ⅓ cup granulated sugar; 2 teaspoons grated lemon peel; ¾ teaspoon ground cinnamon; ¾ cup nonfat milk; ¼ cup egg beaters egg white; 1 teaspoon vanilla extract; 1 cup blueberries

Servings: persons

3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon margarine or 1 tablespoon butter
cooking spray
2 cups reduced-fat baking mix
⅓ cup granulated sugar
2 teaspoons grated lemon peel
¾ teaspoon ground cinnamon
¾ cup nonfat milk
¼ cup egg beaters egg white
1 teaspoon vanilla extract
1 cup blueberries

1
Streusel: Preheat oven to 400F Mix flour and 3 tablespoons sugar in small bowl.
2
Cut in Fleischmann's with pastry blender or 2 forks until mixture resembles coarse crumbs; set aside.
3
Cake: Spray 8x8-inch baking dish with cooking spray.
4
Combine baking mix, 1/3 cup sugar, lemon peel and cinnamon in large bowl.
5
Add milk, Egg Beaters and vanilla; stir just until blended.
6
Gently stir in blueberries.
7
Pour into prepared dish; Bake 30 minutes, or until wooden pick inserted in center comes out clean.
8
Cool slightly.
9
Cut into 9 squares to serve.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon margarine or 1 tablespoon butter, cooking spray, and more.

Yes, Blueberry-Lemon Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry-Lemon Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions