Blackberry Lemon Coffee Cake
This sweet and tart breakfast pastry is best eaten in bed on Mother's Day morning, with a side of hugs.
PREP TIME (MIN)
25
TOTAL TIME (MIN)
80
SERVINGS
8
Ingredients
- 3 cupsKellogg's® Rice Krispies® cereal
- 1 1/2 cupsall purpose flour
- 3/4 cupsugar
- 1/2 cupmargarine or butter
- 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1egg
- 3/4 cupbuttermilk
- 1 teaspoongrated lemon peel
- 1/2 cupseedless, blackberry speadable fruit
Directions
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°F about 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into wedges to serve.
