Prep Time 20m
Cook Time 25m
Ready Time 60m
Yield 9 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup quick or old-fashioned rolled oats
  • 1 1/4 cups Pillsbury BEST™ 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 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3/4 cup skim milk
  • 3 large egg whites, lightly beaten
  • 1 cup blueberries, fresh or frozen, well drained
  • 1/4 cup powdered sugar
  • 1 or 2 teaspoons lemon juice
  • 1 teaspoon finely grated lemon peel
Preparation Directions
  • Step 1Heat oven to 375°F. Coat a 9-inch square baking pan with no-stick cooking spray.
  • Step 2Process oats in blender or food processor about 1 minute, stopping occasionally to stir. Combine oats, flour, brown sugar, baking powder and lemon peel in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk and egg whites just until blended. Fold in blueberries. Spoon into prepared pan.
  • Step 3Bake 25 to 27 minutes. Cool slightly.
  • Step 4Combine powdered sugar and lemon juice in small bowl. Drizzle over coffeecake. Sprinkle with lemon peel.
  • Step 1Heat oven to 400°F. Coat 12 muffin cups with no-stick cooking spray. Prepare batter as directed for coffeecake. Fill muffin cups almost full.
  • Step 2Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Prepare frosting. Drizzle over slightly cooled muffins. Sprinkle with lemon peel.
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