Email to Snowqueen      

Recipe Categories: recipelady's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BUTTERS_SPREADS CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD JAMSandJELLIES MAINDISHIES MEATS PASTA PASTRIES PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONING SNACKS SOUPSandSTEWS VEGETABLES

Blueberry-Sour Cream Coffee Cake




Source of Recipe


kraftfoods
Prep Time: 20 min
Total Time: 1 hr min
Makes: 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. CALUMET 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 BREAKSTONE'S or KNUDSEN Sour Cream



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.
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.
BAKE 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.

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.