 Blueberry Poppy Seed Coffeecake with Lemon Sauce
Makes 9 servings
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Ingredients
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Coffeecake
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1
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package DUNCAN HINES® Blueberry Streusel Muffin Mix
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1/2
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teaspoon baking powder
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1
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egg
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2/3
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cup water
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2
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tablespoons poppy seeds
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1/2
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teaspoon ground cinnamon
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Lemon Sauce
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1
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cup granulated sugar
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1/2
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cup (1 stick) butter or margarine, cut into pieces
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1/4
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cup water
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3
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tablespoons lemon juice
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1
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egg, lightly beaten
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1
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teaspoon grated lemon peel
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Lemon slices for garnish
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1. Preheat oven to 400°F. Grease 8- or 9-inch square pan.
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2. Rinse blueberries from Mix with cold water and drain.
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3. For coffeecake, combine muffin mix and baking powder in medium bowl. Break up any lumps; stir to blend. Add 1 egg and 2/3 cup water. Fold in blueberries and poppy seeds. Spread into prepared pan.
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4. Combine cinnamon and contents of topping packet from mix in small bowl. Sprinkle over batter. Bake 25 to 28 minutes or until toothpick inserted in center comes out clean.
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5. For lemon sauce, combine sugar, butter, 1/4 cup water, lemon juice, 1 beaten egg and lemon peel in saucepan. Cook on medium heat, stirring constantly, until thickened. Serve warm with slices of coffeecake. Garnish with lemon slices, if desired.
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© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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Printed
from fbnr.com
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