Blueberry-Lemon Streusel Coffee Cake

Oxmoor House
12 servings.


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1 (12 1/2-ounce) package fat-free lemon snack cake mix
3/4 cup water
1/4 cup fat-free egg substitute
1 cup frozen blueberries
Vegetable cooking spray
3 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons reduced-calorie margarine


Prep: 10 Minutes
Cook: 27 Minutes

Reserve 1/2 cup cake mix for topping. Combine remaining cake mix, water, and egg substitute; stir just until dry ingredients are moistened. Fold in blueberries. Pour batter into a 9-inch square pan coated with cooking spray.

Combine reserved cake mix, brown sugar, and cinnamon; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over batter in pan. Bake at 375° for 27 to 30 minutes or until golden. Cut into squares; serve warm.

Created date

August 2009

Nutritional Information

Calories 141
Caloriesfromfat 8 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.2 g
Carbohydrate 29.8 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 200 mg
Calcium 0.0 mg