Blueberry Lemon Coffee Cake

CONSEILS-ENFANTS

Clean hands make great crumbs. Let kids use their hands to crumb the cereal mixture.

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  • unrated

  • 8 servings

  • > 20 minutes

Ingrédients
750 mL3 cupsRICE KRISPIES* cereal crushed to 300 mL (1 1/4 cups)
375 mL1 ½ cupsall-purpose flour
175 mL3/4 cupgranulated sugar
125 mL1/2 cupmargarine or butter
2 mL1/2 tspeach: baking powder and baking soda
1 mL1/4 tspsalt
1 egg
175 mL3/4 cupbuttermilk or sour milk
5 mL1 tspfinely grated lemon peel
125 mL1/2 cupblueberry or mixed berry fruit spread
Préparation
  1. In large bowl, mix together crushed cereal, flour and sugar. Using pastry blender, cut in margarine until mixture resembles fine crumbs. Remove 125 mL (1/2 cup); set side for topping. Stir baking powder, soda and salt into remaining mixture.
  2. In small bowl, beat together egg, buttermilk and lemon peel. Stir into cereal mixture just until combined. Spread 2/3 of batter in 23 cm (9-inch) round baking pan coated with cooking spray.
  3. Evenly spoon fruit spread over batter to within 1 cm (1/2-inch) of pan. Dot top with remaining batter. (Not all fruit will be covered.) Sprinkle top with reserved topping mixture.
  4. Bake at 180°C (350°F) about 30 minutes or until wooden pick inserted in centre comes out clean.

Nous vous rappelons qu'il est important de vérifier la présence d'allergènes dans tout produit alimentaire, ce qui se fait en lisant attentivement les étiquettes. Cette recette a été testée avec des produits Kellogg. L'utilisation de produits d'autres marques pourrait donner des résultats différents.

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Blueberry Lemon Coffee Cake (8 servings)
Calories 336
Kilo Joules 1406
Protein 5.1g
Fat 12.3g
Carbs 53.0g
Dietary Fibre 1.8g

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