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Lemon Blueberry Coffee Cake
This lemon blueberry coffee cake is the perfect spring and summer breakfast item.
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Makes
8
Calories
2870
kcal
Author
Pretty Providence
Ingredients
1
box
lemon cake mix
½
cup
butter, softened
2
whole
eggs
1
cup
blueberries
fresh or frozen
⅔
cup
milk
Instructions
In a large mixing bowl, combine the dry cake mix and butter. Mix until crumbly. Set aside 1 ¼ cups of mixture for the topping.
Add eggs and milk to the remaining crumb mixture. Beat with with a mixer on medium for two minutes.
Spread batter in a greased 9x9 or 9x13 pan. Top with blueberries and reserved crumb mixture.
Bake at 325 degrees for 25 to 40 minutes depending on pan size. Serve.
Notes
Save in an airtight container for up to 7 days.
Nutrition
Calories:
2870
kcal
|
Carbohydrates:
455
g
|
Protein:
27
g
|
Fat:
109
g
|
Saturated Fat:
68
g
|
Cholesterol:
259
mg
|
Sodium:
4648
mg
|
Potassium:
593
mg
|
Fiber:
10
g
|
Sugar:
247
g
|
Vitamin A:
3225
IU
|
Vitamin C:
14.4
mg
|
Calcium:
1315
mg
|
Iron:
11.2
mg