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breakfast
Prep Time 20 mins
Total Time 1 hr
Serves 16

Blueberry Sour Cream Coffee Cake

 
3
 reviews

This coffee cake recipe uses sour cream to help add tang and tenderness to this breakfast treat. Rather than using blueberries, use Great Grains® Blueberry Nut Crunch cereal to make this recipe even easier.

A slice of blueberry sour cream coffee cake with a cup of coffee

Featured Product

Great Grains® Blueberry Nut Crunch cereal box
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Ingredients 

Blueberry Cinnamon Streusel Topping

Coffee Cake

  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 cup sour cream

Instructions

  1. Preheat oven to 350°F. Spray 9-inch square baking pan with cooking spray; set aside.
  2. Mix Great Grains® Blueberry Nut Crunch cereal, cinnamon and melted butter until combined; set topping aside for later use.
  3. Combine flour, baking soda, baking powder and salt in a medium bowl. Set aside.
  4. Beat ½ cup butter in large bowl with electric mixer on medium speed until creamed. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla.
  5. To the wet ingredients, add flour mixture alternately with the sour cream, beating well after each addition until combined.
  6. Pour half of the batter into prepared pan; sprinkle with half of the streusel topping mixture. Repeat with remaining batter and topping.
  7. Bake 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.
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