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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)


  • 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.