Kelloggs Rice Krispies Blueberry Lemon Coffee Cake Recipes

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KELLOGG'S* RICE KRISPIES* BLUEBERRY LEMON COFFEE CAKE



KELLOGG'S* RICE KRISPIES* Blueberry Lemon Coffee Cake image

A layer of blueberry spread peaks through a crumbly topping for a perfect brunch coffee cake.

Provided by Allrecipes Member

Time 1h20m

Yield 8

Number Of Ingredients 11

3 cups KELLOGG'S* RICE KRISPIES* cereal, crushed
1 ½ cups all-purpose flour
¾ cup sugar
½ cup margarine or butter
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
¾ cup buttermilk
1 teaspoon grated lemon peel
½ cup blueberry or mixed berry fruit spread

Steps:

  • In large mixing bowl, stir together KELLOGG'S* RICE KRISPIES* cereal, flour and sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set aside for topping. To remaining mixture, stir in baking powder, soda and salt.
  • Beat together egg, buttermilk and lemon peel. Add to cereal mixture, stirring only until combined. Spread 2/3 batter evenly over bottom of 9 x 1 1/2-inch round cake pan coated with cooking spray. Evenly spread fruit over batter to 1/2 inch of pan. Dot with remaining dough and carefully spread over fruit. (All of fruit will not be covered) Sprinkle top completely with reserved topping mixture.
  • Bake at 350 degrees F about 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.6 g, Cholesterol 24.2 mg, Fat 12.3 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 445.2 mg, Sugar 26.8 g

KELLOGG'S* RICE KRISPIES* BLUEBERRY LEMON COFFEE CAKE



KELLOGG'S* RICE KRISPIES* Blueberry Lemon Coffee Cake image

A layer of blueberry spread peaks through a crumbly topping for a perfect brunch coffee cake.

Provided by Allrecipes Member

Time 1h20m

Yield 8

Number Of Ingredients 11

3 cups KELLOGG'S* RICE KRISPIES* cereal, crushed
1 ½ cups all-purpose flour
¾ cup sugar
½ cup margarine or butter
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
¾ cup buttermilk
1 teaspoon grated lemon peel
½ cup blueberry or mixed berry fruit spread

Steps:

  • In large mixing bowl, stir together KELLOGG'S* RICE KRISPIES* cereal, flour and sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set aside for topping. To remaining mixture, stir in baking powder, soda and salt.
  • Beat together egg, buttermilk and lemon peel. Add to cereal mixture, stirring only until combined. Spread 2/3 batter evenly over bottom of 9 x 1 1/2-inch round cake pan coated with cooking spray. Evenly spread fruit over batter to 1/2 inch of pan. Dot with remaining dough and carefully spread over fruit. (All of fruit will not be covered) Sprinkle top completely with reserved topping mixture.
  • Bake at 350 degrees F about 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.6 g, Cholesterol 24.2 mg, Fat 12.3 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 445.2 mg, Sugar 26.8 g

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