Bisquick Lemon Blueberry Coffeecake Recipes

BLUEBERRY-LEMON COFFEE CAKE

Blueberry-Lemon Coffee Cake image

Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 egg
2 cups Original Bisquick™ mix
1/3 cup granulated sugar
2/3 cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen (thawed) blueberries, rinsed, well drained
1/4 cup Original Bisquick™ mix
2/3 cup powdered sugar
3 to 4 teaspoons lemon juice

Steps:

Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.

Nutrition Facts : Calories 235, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg

BLUEBERRY LEMON BISQUICK® PANCAKE BITES

Blueberry Lemon Bisquick® Pancake Bites image

Blueberries + lemon + Bisquick = delicious breakfast! Try these bite-sized beauties for your next special morning meal-they're ready in just 20 minutes.

Provided by Stephanie Wise

Categories Side Dish

Time 20m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup real maple syrup
1 egg
1/2 cup fresh blueberries
1 tablespoon grated lemon peel
Additional real maple syrup
Powdered sugar

Steps:

Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

BISQUICK LEMON BLUEBERRY COFFEECAKE

Bisquick Lemon Blueberry Coffeecake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 9

Ingredients

1 units eggs
2.25 cups bisquick
0.333333333333 cups sugar
0.666666666667 cups milk
1 units lemon
1 cups blueberries
1 units lemon glaze
0.666666666667 cups powdered sugar
34 teaspoons lemon juice

Steps:

Preheat oven to 400 degrees. Grease round 9" pan.
Beat egg in med bowl. Stir in Bisquick, sugar, milk and lemon peel. Fold blueberries into batter.
Spread in pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes. Drizzle with glaze.
Glaze: Mix powdered sugar and lemon juice until smooth.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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