Ingredients 1 // Preheat oven to 350°F. Lightly grease 8x8x2-inch pan. 2 // For Coffee Cake: In medium bowl, blend together Krusteaz Wild Blueberry Muffin Mix, milk or water, eggs and lemon yogurt. Fold in blueberries. ... 3 // For Topping: In small bowl, mix together brown sugar and flour. ... 4 // Bake 30-35 minutes.
Reheat the frozen coffee cake in the microwave at 10-second intervals until it’s warmed through. Or, warm it in a 350-degree-Fahrenheit oven for 6 to 8 minutes. Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8x2-inch baking pan with baking spray or butter. In a bowl, whisk together the cake mix, water, and egg, until well-combined.
The combination of buttery cake, cinnamon, and brown sugar is a match made in heaven. The Krusteaz coffee cake is proof. The contrast between the moist cake and crumbly, buttery cinnamon streusel in the middle and on top is pure bliss. It’s crazy how such a plain recipe can make the perfect afternoon delight!
Low-Fat Sugar-Free Lemon Cake This lemon cake is tender, fluffy, moist, and refreshing. The lemon, butter, and sweetener give it a wonderful balance of flavors. It’s sweet and buttery, but not overwhelmingly so. The tartness of the lemon dials down the sweetness and gives the cake a nice, zesty aroma and flavor.