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Lemon Blueberry Coffeecake

15 mins
34 mins
0 min
12 servings
Lemon Blueberry Coffeecake



PREHEAT oven to 350° F. Grease and flour 13 x 9-inch baking pan.

BEAT Bread Mix, butter and cream cheese in large mixer bowl at low speed until crumbs form. Reserve 1 cup for topping. Add CARNATION® Evaporated Milk, eggs and water to remaining crumbs. Beat for 2 minutes at HIGH speed. Pour into prepared pan. Sprinkle blueberries evenly over batter. Combine the reserved crumb mixture and pecans. Sprinkle over blueberries. BAKE for 30 to 34 minutes or until wooden pick inserted in center comes out clean. Cool for 25 minutes on wire rack. Drizzle Lemon Glaze over warm cake. Cool completely before cutting.

• 1/2 pint (about 1 1/3 cups) fresh or frozen raspberries can be substituted for the blueberries.
• This cake can also be made in a 9-inch-square pan. Bake for 37 to 43 minutes.

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Nutritional Information

  • Serving Size
    1/12 servings of recipe
  • Calories
  • Calories from Fat

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron