Bunyan's Diabetic Lemon Blueberry Coffee Cake

Bunyan's Diabetic Lemon Blueberry Coffee Cake

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Paul Bushay

By
@chefbunyan

This is a great dessert or breakfast coffee cake

Rating:

★★★★★ 3 votes

Comments:
Serves:
12
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • FOR COFFEE CAKE

  • 1 large
    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

Step-by-Step

  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

Printable Recipe Card

About Bunyan's Diabetic Lemon Blueberry Coffee Cake

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy



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