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Blueberry-Lemon Coffee Cake Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake. 1 egg 2 cups Original Bisquick® mix 1/3 cup sugar 2/3 cup milk 1 tablespoon grated lemon peel 1 cup fresh or frozen (thawed) blueberries, rinsed and well drained 1/4 cup Original Bisquick® mix Lemon Icing (below) Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel. Stir blueberries and 1/4 cup Bisquick mix; gently stir into batter. Spread in pan. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing. Serve warm. Lemon Icing 2/3 cup powdered sugar 3 to 4 teaspoons lemon juice Stir ingredients until smooth.