Blueberry Lemon Coffee Cake
1 package Krusteaz Wild Blueberry Muffin Mix
1/3 cup milk or water
1/2 cup lemon yogurt
1 can blueberries, drained and rinsed (enclosed)
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter or margarine, cold
- // Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
- // For Coffee Cake: In medium bowl, blend together Krusteaz Wild Blueberry Muffin Mix, milk or water, eggs and lemon yogurt. Fold in blueberries. Spoon batter into prepared pan.
- // For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.
- // Bake 30-35 minutes.
Keep it real in the kitchen with these fun ideas