Blueberry-Lemon Coffee Cake

1 egg or 1/4c egg substitute
2 c Cake mix (See Below)
1/3c brown sugar or Splenda
2/3c milk
1 tbsp grated lemon peel
1 c fresh or frozen (thawed) blueberries, rinsed and well drained
1/4c Cake mix (See Below)
Lemon Icing (See Below)

1. Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel.
2. Stir blueberries and 1/4 cup Bisquick mix; gently stir into batter. Spread in pan.
3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing. Serve warm.

Lemon Icing

2/3c powdered sugar
3-4 tsp lemon juice

1. Stir ingredients until smooth.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area