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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.

Great Grains blueberry sour cream coffee cake recipe


  • 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


  1. 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.
  2. 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.
  3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.
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