Blueberry Pomegranate Coffee Cake – a delicious recipe with pomegranate cereal, ground cinnamon, butter, flour, baking soda, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PREHEAT oven to 350u00b0F Spray 9-inch square baking pan with cooking spray; set aside. Mix 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 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.
927
kcal
Calories
46
g
Fat
118
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups blueberry and pomegranate cereal, slightly crushed, 1 teaspoon ground cinnamon, 2 tablespoons butter or 2 tablespoons margarine, melted, 2 cups flour, and more.
Yes, Blueberry Pomegranate Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy