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KELLOGG'S* RICE KRISPIES* Blueberry Lemon Coffee Cake

Rated as 5 out of 5 Stars

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

1 h 20 m servings 339 cals
Original recipe yields 8 servings

Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Note:
  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2008, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Nutrition Facts


Per Serving: 339 calories; 12.3 g fat; 53.6 g carbohydrates; 4.7 g protein; 24 mg cholesterol; 445 mg sodium. Full nutrition

Reviews

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Very good recipe. I just finished making it and wow can I tell you it tastes amazing. I will def. make it again. I made it low fat by using applesauce instead of butter and I used skim milk inst...

My Mother-in Law just loved it... .Top that one Guys and Dolls !!! I'm a hit!!! Thanks to the donor!!