Blueberry-Lemon Coffee Cake

• 3 tablespoons all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon margarine or 1 tablespoon butter
• cooking spray
• 2 cups reduced-fat baking mix
• 13 cup granulated sugar
• 2 teaspoons grated lemon peel
• 34 teaspoon ground cinnamon
• 34 cup nonfat milk
• 14 cup egg beaters egg white
• 1 teaspoon vanilla extract
• 1 cup blueberries

1. Streusel: Preheat oven to 400F Mix flour and 3 tablespoons sugar in small bowl.
2. Cut in Fleischmann's with pastry blender or 2 forks until mixture resembles coarse crumbs; set aside.
3. Cake: Spray 8x8-inch baking dish with cooking spray.
4. Combine baking mix, 1/3 cup sugar, lemon peel and cinnamon in large bowl.
5. Add milk, Egg Beaters and vanilla; stir just until blended.
6. Gently stir in blueberries.
7. Pour into prepared dish; Bake 30 minutes, or until wooden pick inserted in center comes out clean.
8. Cool slightly.
9. Cut into 9 squares to serve.

allpurpose, granulated sugar, margarine, cooking spray, baking mix, sugar, ground cinnamon, nonfat milk, egg beaters, vanilla, blueberries

Taken from www.food.com/recipe/blueberry-lemon-coffee-cake-268498 (may not work)