Serves: 12
Total Calories: 160
1. In small bowl stir together 1 cup flour, granulated sugar, baking powder, cinnamon and salt. Set aside.
2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and buttermilk. Let stand about 2 minutes or until cereal softens slightly. Add egg substitute, oil and vanilla. Beat well. Add flour mixture, stirring until just combined. Spread in 9-inch round baking pan coated with cooking spray.
3. Sprinkle blueberries and pecans (if desired) over batter. In small bowl combine brown sugar and 2 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries.
4. Bake at 350°F about 35 minutes or until toothpick inserted near center comes out clean. Cool about 15 minutes. Sprinkle top with powdered sugar. Serve warm.
*NOTE: If desired, substitute 1 slightly beaten egg or 2 slightly beaten egg whites for the egg substitute.
This Blueberry Coffee Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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