Ingredients

The following ingredients have 4 Servings
  • 1 (18.25 oz) box Betty Crocker Blueberry mix
  • 3/4 cup water
  • 1/4 cup canola oil
  • 1 egg
  • zest from 1 lemon
  • Glaze:
  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice

Instruction

  • Preheat oven to 375 degrees and spray the bottom of a 8 or 9 inch square baking pan with non-stick cooking spray.  Open and drain the can of blueberries from inside the box of muffin mix. Set aside.
  • In a bowl, mix together the muffin mix, water, oil, and egg just until combined.  The batter will be lumpy.
  • Gently fold in the lemon rind and blueberries into the batter.  Pour batter into the prepared baking dish.  Bake for 23-30 minutes until top starts to get golden and toothpick inserted in the center comes out clean.  Allow to cool for 10 minutes.
  • In the meantime, combine the powered sugar and lemon juice together to created a glaze.  Drizzle the glaze over the coffee cake after it has cooled for the 10 minutes and serve.