Name: Rachel's Fat-Free Blueberry Coffee Cake
Ingredients: 1 pkg. Betty Crocker fat-free wild blueberry; muffin mix; 1/3 cup fat-free plain yogurt; 2 egg whites; 1/2 cup water; 1/2 cup powdered sugar; 2 teaspoons water

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Rachel's Fat-Free Blueberry Coffee Cake

Course: Dessert

Keyword: cake

Servings:

Author: Betty Crocker

Ingredients

1 pkg. Betty Crocker fat-free wild blueberry
muffin mix
1/3 cup fat-free plain yogurt
2 egg whites
1/2 cup water
1/2 cup powdered sugar
2 teaspoons water

Instructions

Heat oven to 425 degrees. Spray 8x8x2 pan with Pam. Drain blueberries; rinse and set aside. Stir together yogurt and egg whites in medium bowl; gradually stir in 1/2 cup water. Stir in muffin mix(dry) until moistened. Fold blueberries into batter. Spread in pan. Bake 23-27 minutes or until top is golden brown; cool. Mix powdered sugar and 2 teaspoons water in small bowl, using spoon. Drizzle over cake.