bunyan's diabetic lemon blueberry coffee cake

Name: Bunyan's Diabetic Lemon Blueberry Coffee Cake
Prep time: 10 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: FOR COFFEE CAKE; 1 large egg; 2 cup(s) cups biscuit mix; 2 tablespoon(s) + 2 tsp splenda sugar blend; 2/3 cup(s) milk; 2 teaspoon(s) grated lemon zest; 1 1/2 cup(s) frozen blueberries, thawed, rinsed and drained; FOR ICING; 1/4 cup(s) + 1tbsp + 1 tsp splenda sugar blend; - 1 tbsp. fresh lemon juice

(3 ratings)

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review

Recipe by

Paul Bushay

@chefbunyan

Mesa, AZ

This is a great dessert or breakfast coffee cake

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(3 ratings)

yield 12 serving(s)

prep time 10 Min

cook time 25 Min

method Bake

Ingredients For bunyan's diabetic lemon blueberry coffee cake

FOR COFFEE CAKE
1 lg

egg
2 c

cups biscuit mix
2 Tbsp

+ 2 tsp splenda sugar blend
2/3 c

milk
2 tsp

grated lemon zest
1 1/2 c

frozen blueberries, thawed, rinsed and drained
FOR ICING
1/4 c

+ 1tbsp + 1 tsp splenda sugar blend
1 tbsp. fresh lemon juice

How To Make bunyan's diabetic lemon blueberry coffee cake

1
Combine egg, biscuit mix, sugar, milk and lemon zest and mix well

2
Gently fold in blueberries
3
Pour into a lightly greased 9-inch round pan.
4
Bake at 400 degrees for 20 - 25 minutes
5
Place Splenda sugar blend in a coffee grinder dedicated for sugar grinding only and grind to a powder consistancy
6
Combine powdered Splenda sugar blend and lemon juice to make glaze
7
Drizzle over cake before serving
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bunyan's diabetic lemon blueberry coffee cake

Ingredients For bunyan's diabetic lemon blueberry coffee cake

How To Make bunyan's diabetic lemon blueberry coffee cake

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