RECIPES › Blueberry Lemon Coffee Cake

Blueberry Lemon Coffee Cake

Name: Blueberry Lemon Coffee Cake
Prep time: 20 min
Total time: 50 min
Yield: 16, 2-inch squares
Ingredients: COFFEE CAKE; 1 package Krusteaz® Wild Blueberry Muffin Mix; ⅓ cup Milk or water; 2 Eggs; ½ cup Lemon yogurt; 1 can Blueberries (enclosed), drained and rinsed; TOPPING; 3 tbsp Packed brown sugar; 2 tbsp All-purpose flour; 3 tbsp Butter or margarine, cold

Three slices of Blueberry Lemon Coffee Cake on a white platter.

This Blueberry Lemon Coffee Cake is the perfect breakfast treat! The moist cake is bursting with blueberries and fresh lemon flavor and the crunchy streusel topping adds a delicious crunch.

PREP

20 mins

TOTAL TIME

50 mins

SERVINGS

16, 2-inch squares

COFFEE CAKE

1 package Krusteaz® Wild Blueberry Muffin Mix

⅓ cup Milk or water

2 Eggs

½ cup Lemon yogurt

1 can Blueberries (enclosed), drained and rinsed

TOPPING

3 tbsp Packed brown sugar

2 tbsp All-purpose flour

3 tbsp Butter or margarine, cold

STEP 1

Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.

STEP 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.

STEP 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.