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Low-Fat Lemon-Oat Blueberry Coffee Cake

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Low-Fat Lemon-Oat Blueberry Coffee Cake
  • Prep Time 10 min
  • Total Time 45 min
  • Servings 12
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Old-fashioned oats play a starring role in this blueberry- and lemon-flavored coffee cake, adding texture and a healthful, natural appearance.

Ingredients

1
package Betty Crocker™ Sweet Rewards™ low-fat blueberry muffin mix
3/4
cup water
1
tablespoon vegetable oil
2
eggs
1
teaspoon grated lemon peel, if desired
1/4
cup old-fashioned or quick-cooking oats
2
tablespoons sugar

Directions

  • 1 Heat oven to 375ºF. Use ungreased nonstick round pan, 9x1 1/2 inches, or spray bottom only of pan (without nonstick finish) with cooking spray.
  • 2 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.
  • 3 Bake 30 to 35 minutes or until light golden brown and toothpick inserted in center comes out clean.
Tips  

Quick-cooking and old-fashioned oats differ in cooking times by as much as 10 minutes. The difference is due to processing which results in quick-cooking oats having smaller thinner pieces than old-fashioned oats that in turn cook faster.

For a unique citrus twist on this recipe use 1 teaspoon grated orange peel instead of the lemon.

Most coffee cakes are best served warm. But even leftovers taste great when you store them tightly covered and reheat on low for about 20 seconds in the microwave.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
155
(
Calories from Fat
25
)
Daily Value
Total Fat
3 g
(
Saturated Fat
1 g
)
Cholesterol
35 mg
Sodium
200 mg
Potassium
45 mg
Total Carbohydrate
30 g
(
Dietary Fiber
1 g
)
Protein
3 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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