Recipe - Blackberry-Lemon Coffeecake

3 cup KELLOGG’S® Rice KRISPIES’®
cereal; crushed, up to 4
1 One half cup Allpurpose flour
Three fourths cup Sugar
One half cup Margarine
One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
1 Egg
Three fourths cup Buttermilk
1 teaspoon Grated lemon peel
One half cup Seedless blackberry
spreadable fruit
Vegetable cooking spray

Preheat oven to 350F. In large mixing bowl, stir together KELLOGG’S’® RICE
KRISPIES® cereal, flour, and sugar. Using pastry blender cut in margarine.
Remove One half 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
9by1 1/2inch round cake pan that has been coated with cooking spray.
Evenly spread fruit over batter to 1/2inch 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 mixture.

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

Recipe by: Kellogg Company

Posted to MCRecipe Digest V1 #984 by "M. Hicks" nitro_ii@email.msn.com
on Jan 4, 1998