Blueberry-Lemon Coffee Cake

Directions

Streusel: Preheat oven to 400�F. Mix flour and 3 tablespoons sugar in small bowl. Cut in Fleischmann's with pastry blender or 2 forks until mixture resembles coarse crumbs; set aside. Cake: Spray 8x8-inch baking dish with cooking spray. Combine baking mix, 1/3 cup sugar, lemon peel and cinnamon in large bowl. Add milk, Egg Beaters and vanilla; stir just until blended. Gently stir in blueberries. Pour into prepared dish; sprinkle with the streusel. Bake 30 minutes, or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.Streusel 3 tablespoons all-purpose flour 3 tablespoons granulated sugar 1 tablespoon Fleischmann's� Original Margarine-stick Cake PAM� Original No-Stick Cooking Spray 2 cups reduced fat all-purpose baking mix 1/3 cup granulated sugar 2 teaspoons grated lemon peel 3/4 teaspoon ground cinnamon 3/4 cup fat free milk 1/4 cup Egg Beaters� 100% Liquid Egg Whites 1 teaspoon vanilla extract 1 cup fresh or thawed frozen unsweetened blueberries, rinsed, drained

Ingredients

No ingredients are listed for this recipe.