Peachy Blueberry Coffeecake

				
Peachy Blueberry CoffeecakeSweet chunks of canned peaches and fresh blueberries pack this coffeecake with fresh flavors and moistness.
Prep Time: 15 minutes
Total Time: 1 hour 
Servings: 8

						 Ingredients:
						 
									1 1/2 cups
									
											all-purpose flour
										
									2 teaspoons
									
											baking powder
										
									1/4 teaspoon
									
											baking soda
										
									1/4 teaspoon
									
											salt
										
									1 teaspoon
									
											cinnamon
										
									1 can
									
											(15 oz.) light sliced peaches
										
									2 cups
									
											Kellogg's® Special K® Cereal Original
										
									1/2 cup
									
											sugar
										
									2
									
											egg whites
										
									2 tablespoons
									
											vegetable oil
										
									1/2 cup
									
											fresh blueberries
										
									1 tablespoon
									
											sugar
										
Directions:1.  Stir together flour, baking powder, baking soda, salt and cinnamon.  Set 
aside.

2.  Drain peaches reserving liquid.  Remove 1/2 cup peaches and chop.  Set 
aside.  In food processor using metal blade, process remaining peaches until 
smooth.  Add to reserved liquid.

3.  In large mixing bowl, combine KELLOGG'S SPECIAL K cereal, the 1/2 cup 
sugar, egg whites, oil and pureed peach mixture.  Beat well.  Add flour 
mixture, stirring only until combined.  Spread evenly in 9-inch cake pan coated 
with cooking spray.  Sprinkle chopped peaches and blueberries evenly over 
batter.  Press into batter slightly.  Sprinkle with the 1 tablespoon sugar.

4.  Bake at 350° F about 45 minutes or until golden and wooden pick inserted in 
center comes out clean.  Serve warm.

Note 

NOTE:  Frozen blueberries, thawed and drained may be substituted for fresh 
blueberries.

						Nutrition Facts