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)

304 Pinches

Paul Bushay

Mesa, AZ

Updated on Sep 25, 2010

This is a great dessert or breakfast coffee cake

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prep time 10 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

FOR COFFEE CAKE
1 large egg
2 cups cups biscuit mix
2 tablespoons + 2 tsp splenda sugar blend
2/3 cup milk
2 teaspoons grated lemon zest
1 1/2 cups frozen blueberries, thawed, rinsed and drained
FOR ICING
1/4 cup + 1tbsp + 1 tsp splenda sugar blend
- 1 tbsp. fresh lemon juice

How To Make bunyan's diabetic lemon blueberry coffee cake

Step 1

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

Step 2

Gently fold in blueberries
Step 3

Pour into a lightly greased 9-inch round pan.
Step 4

Bake at 400 degrees for 20 - 25 minutes
Step 5

Place Splenda sugar blend in a coffee grinder dedicated for sugar grinding only and grind to a powder consistancy
Step 6

Combine powdered Splenda sugar blend and lemon juice to make glaze
Step 7

Drizzle over cake before serving
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