BLUEBERRY-LEMON COFFEE CAKE

1 egg
2 cups Original Bisquick® mix
1/3 cup sugar
2/3 cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen (thawed) blueberries, rinsed and well drained
1/4 cup Original Bisquick® mix
Lemon Icing (See Below)

Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel.

Stir 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; drizzle with Lemon Icing. Serve warm.

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LEMON ICING

2/3 cup powdered sugar
3 to 4 teaspoons lemon juice

Stir ingredients until smooth.