Blueberry Lemon Coffee Cake

Coffee Cake:
2 cups reduced fat all-purpose baking mix
1/3 cup sugar
2 tsp. grated lemon peel
3/4 tsp. cinnamon
3/4 cup skim milk
1/4 cup Egg Beaters Egg Whites
1 tsp. vanilla extract
1 cup fresh or frozen (thawed) blueberries
Pam cooking spray

Streusel:
3 Tbs. all-purpose flour
3 Tbs. sugar
1 Tbs. Margarine


Preheat oven to 400. For coffee cake, combine baking mix, sugar, lemon peel and cinnamon. Stir in milk, Egg Beaters and vanilla until blended. Gently fold in blueberries. Spread batter evenly in well sprayed 8 inch square baking pan.

For streusel, stir flour, sugar and margarine until mixture is crumbly. Sprinkle evenly over coffee cake batter.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature.