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Lemon Blueberry Coffee Cake Lemon Cake Mix

Lemon Blueberry Coffee Cake Lemon Cake Mix


  • Cake
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup almond paste
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon lemon juice
  • 3/4 cup nonfat milk
  • 1 1/2 cups blueberries
  • 2 teaspoons grated fresh lemon rind
  • cooking spray
  • Topping
  • 1/4 cup sugar
  • 3 tablespoons sliced almonds, chopped
  • 1 1/2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 350°.
  2. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
  3. Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at
    medium speed until well blended.
  4. Add egg and lemon juice, beating well.
  5. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour
  6. Fold in blueberries and rind.
  7. Spoon batter into a 9-inch square baking pan coated with cooking spray.
  8. Combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
  9. Sprinkle topping evenly over batter.
  10. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
  11. Cool in pan on a wire rack.
Lemon Blueberry Coffee Cake Lemon Cake Mix
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