Blueberry-Sour Cream Coffee Cake

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Prep Time: 20 Min

Total Time: 60 Min

Servings: 16 servings


  • 2 cups Post Selects Blueberry Morning Cereal, slightly crushed
  • 1 tsp. ground cinnamon 2 Tbsp. butter or margarine, melted
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla 1 cup sour cream


  1. Preheat oven to 350°F. Spray 9-inch square baking pan with cooking spray; set aside. Mix cereal, cinnamon and 2 Tbsp. melted butter until well blended; set aside for later use. Combine flour, baking soda, baking powder and salt in another bowl.
  2. Beat 1/2 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.
  3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.

Tips and Suggestions

Size-Wise: At 12 servings, this coffee cake is good to serve as part of a brunch menu.

Special Extra: Sprinkle lightly with powdered sugar just before serving.

Crunchy Sour Cream Coffee Cake: Prepare as directed, using Post Selects Maple Pecan Crunch Cereal and adding 2 Tbsp. brown sugar to the cereal mixture before sprinkling over batter.


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