| LEMONY BLUEBERRY COFFEECAKE |
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Serves 12Coffeecake 1 cup quick or old-fashioned oats, uncooked 1 -1/4 cups all-purpose flour 2/3 cup firmly packed brown sugar 1 tablespoon baking powder 1 tablespoon finely grated lemon peel 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 cup blueberries, fresh (or frozen, well drained) 3/4 cup skim milk 3 egg whites, lightly beaten Glaze 1/4 cup confectioners' sugar 1 or 2 teaspoons lemon juice 1 teaspoon finely grated lemon peel Heat oven to 375ºF. Grease 9-inch square baking pan. Coffeecake Place oats in blender or food processor. Cover. Blend or process about one minute, stopping occasionally to stir. Combine oats, flour, brown sugar, baking powder and lemon peel. Cut in shortening with pastry blender (or two knives) until coarse crumbs form. Add blueberries, milk and egg whites. Stir until just blended. Spoon into pan. Bake at 375ºF for 25 to 27 minutes. Do not overbake. Remove pan from oven. Cool slightly. Glaze Combine confectioners' sugar and lemon juice in a small bowl. Stir. Drizzle over coffeecake. Sprinkle with lemon peel. Muffin Variation Heat oven to 400ºF. Line 12 medium (about 2-1/2-inch) muffin cups with foil or paper liners. Prepare batter as directed for coffeecake. Fill muffin cups almost full. Bake at 400ºF for 25 to 30 minutes or until toothpicks inserted in centers comes out clean. Prepare glaze. Drizzle over slightly cooled muffins. Sprinkle with lemon peel. |
