LOW-FAT LEMON-OAT BLUEBERRY COFFEE CAKE
Old-fashioned oats play a starring role in this blueberry- and lemon-flavored coffee cake, adding texture and a healthful, natural appearance.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Use ungreased nonstick round pan, 9x1 1/2 inches, or spray bottom only of pan (without nonstick finish) with cooking spray.
- Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, eggs and lemon peel in medium bowl just until moistened. Gently stir blueberries and 1/4 cup oats into batter. Pour into pan. Sprinkle with 1/4 cup oats and the sugar; press lightly.
- Bake 30 to 35 minutes or until light golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 155, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
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