Blueberry-Lemon Streusel Coffee Cake
- 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
- 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 375u0b0 for 27 to 30 minutes or until golden. Cut into squares; serve warm.
lemon snack cake mix, water, egg substitute, frozen blueberries, vegetable cooking spray, brown sugar, ground cinnamon, margarine
Taken from www.myrecipes.com/recipe/blueberry-lemon-streusel-coffee-cake (may not work)