Blueberry Lemon Coffee Cake

Prep 20 min
Total Time 50 min
Servings 16, 2-inch squares

Ingredients

Coffee Cake:

1 package Krusteaz Wild Blueberry Muffin Mix

1/3 cup milk or water

2 eggs

1/2 cup lemon yogurt

1 can blueberries, drained and rinsed (enclosed)

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Topping:

3 tablespoons packed brown sugar

2 tablespoons all-purpose flour

3 tablespoons butter or margarine, cold

  1. // Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
  2. // 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.
  3. // 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.
  4. // Bake 30-35 minutes.

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