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Blueberry-Lemon Coffee Cake




Source of Recipe


ConAgra Foods


List of Ingredients




Streusel
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon Fleischmann's® Original Margarine-stick
Cake
PAM® Original No-Stick Cooking Spray
2 cups reduced-fat all-purpose baking mix
1/3 cup granulated sugar
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
3/4 cup fat free milk
1/4 cup (2 ounces) Egg Beaters® Egg Whites
1 teaspoon vanilla extract
1 cup fresh or thawed frozen unsweetened blueberries, rinsed, drained


Recipe



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