Blueberry Lemon Coffee Cake
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.
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.