BLUEBERRY COFFEE CAKE

Blueberry Coffee Cake image

Number Of Ingredients 17

1 cup all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/3 cups Smart Start® sweetened multi-grain cereal (crushed to 1 cup)
3/4 cup low-fat buttermilk
1/4 cup refrigerated egg substitute *
2 tablespoons vegetable oil
1 teaspoon vanilla extract
TOPPING
3/4 cup fresh blueberries
2 tablespoons chopped pecans (optional)
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter or margarine
2 teaspoons powdered sugar

Steps:

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.

Nutrition Facts : Nutritional Facts Serves