Blueberry-Lemon Streusel Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 12 |
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Ingredients:
1 (12 1/2-ounce) package fat-free lemon snack cake mix |
3/4 cup water |
1/4 cup fat-free egg substitute |
1 cup frozen blueberries |
vegetable cooking spray |
3 tablespoons firmly packed brown sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons reduced-calorie margarine |
Directions:
1. Reserve 1/2 cup cake mix for topping. Combine remaining cake mix, water, and egg substitute; stir just until dry ingredients are moistened. Fold in blueberries. Pour batter into a 9-inch square pan coated with cooking spray.
2. Combine reserved cake mix, brown sugar, and cinnamon; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over batter in pan. Bake at 375° for 27 to 30 minutes or until golden. Cut into squares; serve warm.
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