This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Blueberry-Lemon Coffee Cake
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- #98579
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Streusel
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon stick margarine
Cake
non-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 whites
1 teaspoon vanilla extract
1 cup fresh or thawed frozen unsweetened blueberries, rinsed, drained
directions
For the streusel: Preheat oven to 400 degrees F.
Mix flour and sugar in small bowl. Cut in margarine with pastry blender or 2 forks until mixture resembles coarse crumbs; set aside.
For the cake: Spray 8x8-inch baking dish with cooking spray. Combine baking mix, sugar, lemon peel and cinnamon in large bowl. Add milk, egg whites 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 squares to serve.
added by
laurenzi
nutrition data
Nutritional data has not been calculated yet.
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