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Lemon Blueberry Coffee Cake
Ingredients
- 1 x egg
- 2 c. biscuit mix
- 1/3 c. sugar
- 2/3 c. lowfat milk
- 2 tsp grated lemon zest
- 1 1/2 c. frzn blueberries, thawed, rinsed and liquid removed
- 2/3 c. confectioner's sugar
- 1 Tbsp. fresh lemon juice
Directions
- Combine egg, biscuit mix, sugar, lowfat milk and lemon zest and mix well.
- Gently mix in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 min. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving.
- Note: Slimmers -: Use your favorite egg and sugar substitute and fat free lowfat milk.
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