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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Lemon Coffee Cake (Bisquick) Recipe

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This recipe for Blueberry Lemon Coffee Cake (Bisquick) is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
2 cups Bisquick baking mix
1/4 cup sugar
2/3 cup milk
2 Tbsp lemon peel, grated
1 cup blueberries, frozen thawed
1/4 cup bisquick baking mix
1 6 oz carton lemon yogurt
Directions:
Directions:
Oven 400 degrees

Grease round pan 9x1x1/2 inch. Beat egg slightly; stir in 2 cups baking mix, the sugar milk and lemon peel.

Mix blueberries and 1/4 cup baking mix: fold into batter. Spread into pan. Bake until golden brown. 20 to 25 minutes. Serve warm with yogurt and if desired additional blueberries.

 

 

 

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