Serves: 8
Total Calories: 308
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
This Blackberry Lemon Coffee Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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