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bunyan's diabetic lemon blueberry coffee cake

(3 ratings)
chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

This is a great dessert or breakfast coffee cake

(3 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For bunyan's diabetic lemon blueberry coffee cake

  • FOR COFFEE CAKE
  • 1 lg
    egg
  • 2 c
    cups biscuit mix
  • 2 Tbsp
    + 2 tsp splenda sugar blend
  • 2/3 c
    milk
  • 2 tsp
    grated lemon zest
  • 1 1/2 c
    frozen blueberries, thawed, rinsed and drained
  • FOR ICING
  • 1/4 c
    + 1tbsp + 1 tsp splenda sugar blend
  • 1 tbsp. fresh lemon juice

How To Make bunyan's diabetic lemon blueberry coffee cake

  • 1
    Combine egg, biscuit mix, sugar, milk and lemon zest and mix well
  • 2
    Gently fold in blueberries
  • 3
    Pour into a lightly greased 9-inch round pan.
  • 4
    Bake at 400 degrees for 20 - 25 minutes
  • 5
    Place Splenda sugar blend in a coffee grinder dedicated for sugar grinding only and grind to a powder consistancy
  • 6
    Combine powdered Splenda sugar blend and lemon juice to make glaze
  • 7
    Drizzle over cake before serving
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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