Serves: 8
Total Calories: 201
1. Stir together flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. Drain peaches reserving liquid. Remove 1/2 cup peaches and chop. Set aside. In food processor using metal blade, process remaining peaches until smooth. Add to reserved liquid.
3. In large mixing bowl, combine KELLOGG'S SPECIAL K cereal, the 1/2 cup sugar, egg whites, oil and pureed peach mixture. Beat well. Add flour mixture, stirring only until combined. Spread evenly in 9-inch cake pan coated with cooking spray. Sprinkle chopped peaches and blueberries evenly over batter. Press into batter slightly. Sprinkle with the 1 tablespoon sugar.
4. Bake at 350°F about 45 minutes or until golden and wooden pick inserted in center comes out clean. Serve warm.
NOTE: Frozen blueberries, thawed and drained may be substituted for fresh blueberries.
This Peachy Blueberry Coffeecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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