breakfast
Prep Time 20 mins
Total Time 1 hr
Blueberry-Sour Cream Coffee Cake
Don't let the sour cream fool you – this Blueberry-Sour Cream Coffee Cake recipe is a Sunday morning staple for the whole family... even sour cream haters! Loaded with the sweet taste of blueberries from Great Grains® Blueberry Nut Crunch cereal and a cinnamon crumble topping, your family can't go wrong.
Ingredients
- 2 cups Great Grains® Blueberry Nut Crunch cereal slightly crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons butter or margarine melted
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 stick butter or margarine softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- 1 cup sour cream
Instructions
- Preheat oven to 350°F. Spray 9-inch square baking pan with cooking spray; set aside. Mix Great Grains® Blueberry Nut Crunch cereal, cinnamon and 2 tablespoons melted butter until well blended; set aside for later use. Combine flour, baking soda, baking powder and salt in another bowl.
- Beat ½ cup butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating well after each addition. Pour half of the batter into prepared pan; sprinkle with half of the cereal mixture. Repeat layers.
- Bake 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.