Lemony Blueberry Coffeecake

Name: Lemony Blueberry Coffeecake
Ingredients: Crisco Original No-Stick Cooking Spray; 1 cup old-fashioned rolled oats or quick; 1 1/4 cups Pillsbury BEST All Purpose Flour; 2/3 cup firmly packed brown sugar; 1 tablespoon baking powder; 1 tablespoon grated lemon peel finely; 1/4 cup Crisco All-Vegetable Shortening OR 1/4 stick Crisco(R) Baking Sticks All-Vegetable Shortening; 3/4 cup skim milk; 3 large egg whites lightly beaten; 1 cup blueberries fresh or frozen, well drained; 1/4 cup powdered sugar; 2 teaspoons lemon juice; 1 teaspoon grated lemon peel finely

13 ingredients

6 steps

Ingredients

Crisco Original No-Stick Cooking Spray
1 cup old-fashioned rolled oats or quick
1 1/4 cups Pillsbury BEST All Purpose Flour
2/3 cup firmly packed brown sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel finely
1/4 cup Crisco All-Vegetable Shortening OR 1/4 stick Crisco(R) Baking Sticks All-Vegetable Shortening
3/4 cup skim milk
3 large egg whites lightly beaten
1 cup blueberries fresh or frozen, well drained
1/4 cup powdered sugar
2 teaspoons lemon juice
1 teaspoon grated lemon peel finely

Directions

1

HEAT oven to 375°F. Coat a 9-inch square baking pan with no-stick cooking spray.
2

PROCESS oats in blender or food processor about 1 minute, stopping occasionally to stir. Combine oats, flour, brown sugar, baking powder and lemon peel in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk and egg whites just until blended. Fold in blueberries. Spoon into prepared pan.
3

BAKE 25 to 27 minutes. Cool slightly.
4

COMBINE powdered sugar and lemon juice in small bowl. Drizzle over coffeecake. Sprinkle with lemon peel.
5

HEAT oven to 400°F. Coat 12 muffin cups with no-stick cooking spray. Prepare batter as directed for coffeecake. Fill muffin cups almost full.
6

BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Prepare frosting. Drizzle over slightly cooled muffins. Sprinkle with lemon peel.