Blueberry Lemon Coffee Cake

This is one of the best coffee cakes I have ever made. I have made it with fresh and frozen blueberries and both are equally good.
What you need:

• 1 egg
• 2 c. Jiffy Mix (a product of Chelsea, MI)
• 1/3 c. sugar
• 2/3 c. milk
• 1 Tbsp. lemon juice
• 1 c. blueberries, rinsed and well drained
• 1/4 c. Jiffy Mix
• Lemon Icing (below)

Directions:

• Heat oven to 400. Grease 8X8 pan. Beat egg slightly; stir in 2 c. Jiffy mix, sugar, milk, and lemon.
• In a small bowl, stir blueberries and 1/4 c. Jiffy Mix; gently stir into batter. Spread in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with lemon icing. Serve warm (I like it cold, too).

Lemon Icing:

• Stir together 2/3 cup powdered sugar and 3-4 tsp. lemon juice until smooth.

I adapted this from a recipe by Betty Crocker.

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3. Roasted Strawberry Shortcakes
4. Easy Slow-Cooker Bread Pudding
5. Easy Strawberry Freezer Jam

Tagged as: blueberry-lemon-coffee-cake, blueberry-recipe, michigan-recipes