Blueberry Coffee Cake

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Prep Time:

20 minutes

Total Time:

1 hours 10 minutes



Nutrition Facts


  • 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 Kellogg's® Smart Start® Strong Heart Antioxidants cereal
  • 3/4 cup low-fat buttermilk
  • 1/4 cup refrigerated egg substitute*
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • (KICRecipeIngredient-56066)
  • (KICRecipeIngredient-56067)
  • 3/4 cup fresh blueberries
  • 2 tablespoons chopped pecans
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons butter or margarine
  • 2 teaspoons powdered sugar


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.

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