Rice Krispies Blueberry Coffee Cake (8 servings) 3 cups Rice Krispies cereal - crushed 1 and 1/2 cups all-purpose flour 3/4 cup sugar 1/2 cup butter or margarine 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg 3/4 cup buttermilk 1 teaspoon grated lemon peel 1/2 cup blueberry jam or pie filling In a large mixing bowl, mix together the cereal, flour and sugar. Cut in the butter and mix until the texture is like coarse, wet sand. Take 1/2 cup of this mixture and set it aside (this will be the topping). Add the baking powder, baking soda and salt to the ingredients in the large mixing bowl and stir to combine. In a separate medium bowl, beat the egg with the buttermilk and lemon peel. Add this mixture to the ingredients in the large mixing bowl and stir until just combined and moistened. In a 9-inch cake pan (at least an inch and a half deep) coated with cooking spray, spread 2/3 of the batter. Spoon the blueberry jam over that layer. Spread remaining batter over the jam. Sprinkle the 1/2 cup of topping mixture over the top. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Notes: Great recipe to bring to a brunch. You could easily replace the blueberry jam with another flavor you like. Regular milk will work in this recipe if you don't have buttermilk. The secret ingredient here is pretty obvious: Rice Krispies breakfast cereal. This coffee cake may not crackle and pop, but it will impress your friends. Mr Breakfast would like to thank kerrin for this recipe. Recipe number 2455. Submitted 12/21/2008.