Blackberry-Lemon Coffeecake
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Blackberry-Lemon Coffeecake
  Coffee cake  
Last updated 6/12/2012 1:09:10 AM. Recipe ID 35983. Report a problem with this recipe.
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      Title: Blackberry-lemon coffeecake
 Categories: None
      Yield: 1 Servings
      3 c  KELLOGG’S® Rice KRISPIES’®
           -cereal; crushed, up to 4
  1 1/2 c  All-purpose flour
    3/4 c  Sugar
    1/2 c  Margarine
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      1    Egg
    3/4 c  Buttermilk
      1 ts Grated lemon peel
    1/2 c  Seedless blackberry
           -spreadable fruit
           Vegetable cooking spray
  Preheat oven to 350-F. 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.
  Beat together egg, buttermilk, and lemon peel. Add to cereal mixture,
  stirring only until combined. Spread 2/3 batter evenly over bottom of
  9-by-1 1/2-inch round cake pan that has been coated with cooking
  spray. Evenly spread fruit over batter to 1/2-inch of pan. Dot with
  remain- ing dough and carefully spread over fruit. (All of fruit will
  not be covered.) Sprinkle top completely with reserved topping
  Bake about 40 minutes or until toothpick inserted in cen- ter comes
  out clean. Cool 16 minutes. Cut into wedges to serve. Preparation
  time: 30 minutes Baking time: 40 minutes

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Recipe ID 35983 (Apr 03, 2005)

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