Recipe: Blueberry-Lemon Coffee Cake with Lemon Icing (using biscuit mix)

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 400 F. 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.  

LEMON ICING 

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

Stir ingredients until smooth.

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