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
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.
Notes
Recipe By: Betty Crocker
Serving Size: 12
Serving Size: 12
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