Lemony Blueberry Coffeecake

• 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

1. HEAT oven to 375u0b0F. 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 400u0b0F. 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.

spray, oldfashioned, flour, brown sugar, baking powder, baking sticks, milk, egg whites, blueberries, powdered sugar, lemon juice

Taken from www.yummly.com/recipe/Lemony-Blueberry-Coffeecake-2667685 (may not work)