Blueberry Lemon Coffee Cake
Blueberry Lemon Coffee Cake Preparation
1. Heat oven to 400 degrees. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon zest until blended.
2. In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
3. Bake 20-25 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.
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