Blueberry Pomegranate Coffee Cake

• blueberry and pomegranate cereal, slightly crushed2 cups

  slightly crushed

• ground cinnamon↗1 teaspoon
• butter or 2 tablespoons margarine, melted↗2 tablespoons

  melted

• flour↗2 cups
• baking soda↗1 teaspoon
• baking powder↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• butter or 1/2 cup margarine, softened↗1⁄2 cup

  softened

• sugar↗1 cup
• eggs↗2
• vanilla↗1⁄2 teaspoon
• sour cream↗1 cup

Step-by-step instructions

1. 1

   PREHEAT oven to 350°F 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. 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. 3

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