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Source: Betty Crocker® Cookbook

Blueberry-Lemon Coffee Cake
Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
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For the 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 and well drained
1/4 cup Original Bisquick® mix
For the Glaze:
2/3 cup powdered sugar
3 to 4 teaspoons lemon juice

1. Heat oven to 400ºF.* Grease round pan, 9 x 1-1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel.
2. Stir 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; drizzle with Lemon Icing. Serve warm.

Lemon Icing:
Stir ingredients until smooth.

*High Altitude (3500-6500 ft)
Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® all-purpose flour into Bisquick mix. Decrease sugar to 2 tablespoons.

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