Blueberry-Lemon Coffee Cake
1 egg
2 cups Original Bisquick® mix
1/3 cup 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
2/3 cup powdered sugar
3 to 4 teaspoons lemon juice
1. Heat oven to 400ºF. Grease round pan, 9×1 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.
4.
In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.