Delicious Blueberry Granola Coffee Cake Recipe
Attention all coffee and cake lovers! You are about to discover the ultimate combination of flavors in one delightful treat – Blueberry Granola Coffee Cake. This recipe is perfect for breakfast or a midday snack, and it’s gluten-free!
Imagine sinking your teeth into a moist, flavorful cake bursting with juicy blueberries naturally sweetened with brown sugar and complemented by the crunch of healthy granola. This recipe embodies the good life by combining fresh ingredients like blueberries and whole wheat flour with Kellogg’s coconut granola cereal, making it an excellent source of nutrition, flavor, and energy.
The best part? The simple yet elegant process of baking this cake requires minimal ingredients and little effort. Even if you are not an expert baker, this recipe is easy to follow, giving you a professional result that will impress even the toughest of food critics.
So why not embrace the joy of coffee and cake with Blueberry Granola Coffee Cake? Whether you are hosting a brunch party or enjoying a quiet afternoon snack, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
You’ll simply fall in love with the Blueberry Granola Coffee Cake! This delicious cake is perfect for a sweet and satisfying start to your day or as a mid-afternoon snack. This cake is bursting with juicy blueberries naturally sweetened by brown sugar and white sugar, making it the perfect guilt-free indulgence.
And that’s not all! The crunchy granola topping brings texture and depth to every bite, which makes it even more enjoyable. You can make this recipe great by adding your own personalized touch – try adding some lemon juice for an extra zesty kick!
But wait, there’s more! This gluten-free cake recipe is also a healthy blueberry breakfast cake that is grain-free and sugar-free. You can enjoy it every day without feeling like you have compromised on taste or health.
So what are you waiting for? Whether you are looking for a simple dessert, want to treat your family to something special or just want a warm, filling breakfast, the Blueberry Granola Coffee Cake recipe has definitely got you covered.
Ingredient List
Before I guide you on how to make this delicious Blueberry Granola Coffee Cake, let’s first go over the list of ingredients that you will need.
Ingredients:
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Butter: You’ll need 1/2 cup of softened butter to make the cake.
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Brown Sugar and White Sugar: This recipe calls for both brown sugar and white sugar, so make sure to have them prepared.
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Eggs: Three large eggs are essential for making this coffee cake.
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Vanilla Extract: Use a teaspoon of vanilla extract to add flavor to the cake.
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Salt: A half teaspoon of salt needs to be added for taste.
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Baking Powder, Baking Soda: These two leavening agents are essential ingredients in this recipe. You will need a teaspoon of baking soda and a teaspoon of baking powder.
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All-purpose Flour, Whole Wheat Flour: Make sure you have three cups total of flour, including both one cup whole wheat flour and two cups all-purpose flour.
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Cinnamon: Half a teaspoon of cinnamon is needed to get that perfect coffee cake aroma.
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Kellogg’s Coconut Granola Cereal: The star ingredient in this recipe is the granola cereal. Make sure to have one cup of coconut granola cereal ready.
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Fresh Blueberries: You’ll need about two cups of fresh blueberries – this recipe wouldn’t be complete without them!
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Vanilla Yogurt and Sour Cream: Add a half cup of vanilla yogurt or sour cream for extra richness and creaminess in the recipe.
Keep these ingredients handy while we get started with the step-by-step instructions on how to make Blueberry Granola Coffee Cake.
The Recipe How-To
Now, let’s move on to the fun part – making the Blueberry Granola Coffee Cake!
Preheat oven to 350 degrees F (177 degrees C). Grease a 9-inch cake pan with cooking spray.
Combine wet ingredients
In a large mixing bowl, beat 2 eggs until light and foamy. Mix in 1 cup of vanilla yogurt, 1/3 cup melted butter, 2 teaspoons of vanilla extract, and ½ cup brown sugar and ½ cup white sugar until well incorporated.
Whisk dry ingredients
In another bowl, whisk together 1 cup whole wheat flour, 1 cup all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, and 2 teaspoons baking powder.
Mix dry ingredients into wet ingredients
Gradually add the dry mixture to the wet mixture beating just until all is blended.
Fold in blueberries and granola
Gently fold in 3 cups of fresh blueberries and 1 cup of your favorite granola cereal. Your choice of granola can really make or break the recipe. I use Kellogg’s Coconut Granola because it adds an extra dimension of sweet coconut flavor into the coffee cake.
Bake
Pour the batter into the prepared baking pan then spread it evenly with a spatula.
For the blueberry streusel topping:
In a small bowl mix together ½ cup granola (from above) and ½ teaspoon cinnamon.
Sprinkle over top of the batter.
Bake for about 50 minutes, or until toothpick inserted in center comes out clean.
Voila! Your homemade Blueberry Granola Coffee Cake is ready to enjoy. This deliciously moist and flavorful cake bursting with juicy blueberries naturally lends itself perfectly to your morning coffee or tea.
Substitutions and Variations
Looking for some creative ways to make adjustments to your blueberry granola coffee cake? Here are a few substitutions and variations that you can experiment with:
– Gluten-free: If you are looking for a gluten-free version of this recipe, simply swap out the whole wheat flour for gluten-free flour. Almond flour and coconut flour work well as substitutes.
– Vegan: To make this recipe vegan-friendly, substitute the eggs and butter with vegan alternatives such as applesauce or mashed bananas, and use dairy-free yogurt instead of vanilla yogurt.
– Lemon Blueberry: If you’re a fan of lemon and blueberry together, try adding a tablespoon or two of lemon juice to the batter and some lemon zest to the streusel. This will give your coffee cake a bright, tangy flavor.
– Cream Cheese: For an added layer of creaminess, you can mix in some cream cheese to the cake batter. You can even top it off with a cream cheese glaze.
– Frozen Blueberries: If fresh blueberries aren’t available, using frozen blueberries is just fine. Just fold them into the batter while still frozen, no need to thaw them ahead of time.
– Granola Topping: To incorporate more granola into your recipe, sprinkle some on top of your coffee cake before baking. This will give your cake an added crunch.
– Blueberry Pie Filling: To turn this coffee cake into a blueberry pie-flavored treat, add a layer of blueberry pie filling in between the batter layers. Top it with streusel and granola for added texture.
With these substitutions and variations, you’ll be able to create different versions of the classic blueberry granola coffee cake recipe that cater to your taste preferences or dietary restrictions.
Serving and Pairing
Once your blueberry granola coffee cake has cooled, it’s time to serve! This delicious coffee cake is perfect as a breakfast treat, a mid-day snack or even as a dessert. Pair it with a hot cup of coffee or tea for an indulgent treat that will satisfy your sweet tooth.
For a decadent twist, you can also serve this cake with a dollop of cream cheese icing or whipped cream. Top it off with a sprinkle of fresh blueberries or a drizzle of lemon juice to add some delicious tanginess to this sweet treat.
Alternatively, you can also opt to serve this blueberry granola coffee cake sliced and toasted for a healthy breakfast option. Top it off with some vanilla yogurt and fresh berries for the ultimate breakfast indulgence that will start your day off on the right foot.
If you’re looking for more dessert pairing options, try pairing this cake with blueberry pie or blueberry buckle for an even more indulgent dessert experience. The crumb topping and juicy blueberries in this cake make it the perfect complement to any flavorful and fruity dessert.
No matter how you choose to serve it, this blueberry granola coffee cake is sure to be a crowd-pleaser that will leave everyone craving more!
Make-Ahead, Storing and Reheating
One of the best things about this Blueberry Granola Coffee Cake Recipe is that it can be made ahead of time! I recommend baking it on a weekend morning and storing it for later in the week.
To store the coffee cake, wrap it tightly in plastic wrap and place it in an airtight container or resealable bag. It can be stored at room temperature for up to 3 days, but if you need to keep it longer, you can freeze it for up to 3 months. Simply thaw it out overnight in the refrigerator and let it come to room temperature before reheating.
When reheating the coffee cake, preheat your oven to 350°F (175°C) and place the wrapped cake on a baking sheet. Bake it in the preheated oven for about 10-12 minutes or until heated through. You can also reheat individual slices in the microwave for 10-15 seconds.
The Blueberry Granola Coffee Cake Recipe also tastes great cold, making it an excellent grab-and-go breakfast option. Top a slice with cream cheese or extra granola topping for an added crunch. The cake is bursting with juicy blueberries naturally and served cold, makes a delicious and refreshing dessert or a snack for your lunch box.
Whether you make this recipe ahead of time or eat it right away, storing and reheating the Blueberry Granola Coffee Cake Recipe is simple and easy to do while maintaining its freshness and flavors make you feel like you’re living a good life.
Tips for Perfect Results
Making a perfect blueberry granola coffee cake requires attention to detail and careful execution. Here are some tips to ensure that your cake comes out perfectly every time:
– Use fresh blueberries: Fresh blueberries will add the most flavor and juiciness to your cake. Frozen blueberries can be used in a pinch, but they tend to bleed more into the batter.
– Don’t overmix the batter: Overmixing can lead to a tough, dense cake. Mix until just combined, and then gently fold in the blueberries and granola.
– Use room temperature ingredients: Room temperature butter and eggs will blend together more easily and create a smoother batter. Take them out of the fridge 30 minutes before you start baking.
– Measure accurately: Baking is a science, so make sure to measure your ingredients precisely. Invest in a good kitchen scale for even more accuracy.
– Don’t skip the streusel topping: The crunchy streusel topping adds texture and flavor to the cake. Make sure to spread it evenly over the batter before baking.
– Cool completely before slicing: It can be tempting to dig into a still-warm coffee cake, but it’s important to let it cool completely first. This will help prevent it from falling apart when you cut it.
By following these tips, you’ll be well on your way to making the perfect blueberry granola coffee cake every time. Enjoy!
Bottom Line
In conclusion, blueberry granola coffee cake is a delicious breakfast or dessert treat that you won’t want to miss! With its bursting juicy blueberries and satisfying granola crumb topping, this cake combines all the best flavors and textures. Plus, it can be easily made gluten-free or with sugar substitutes for those with dietary restrictions.
With the right ingredients and a few helpful tips, you’ll be enjoying this delicious cake in no time. Whether you’re making it for yourself or to share with friends and family, the recipe is sure to impress. So why not give it a try? Your taste buds will thank you!
Blueberry Granola Coffee Cake Recipe
Ingredients
- 1 cup granola cereal
- 1/2 teaspoon cinnamon
- 2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup white sugar
- 3/4 cup brown sugar
- 1 cup butter, room temperature
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup vanilla yogurt
- 1 1/4 cups blueberries
Instructions
- Preheat oven to 350 degrees F.
- Spray 10 cup bundt pan with baking spray. Place on baking sheet.
- Stir together the granola and 1/2 teaspoons cinnamon in a small bowl, set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, 1/2 teaspoons cinnamon, and salt.
- In a mixing bowl, cream the butter and sugars until light and fluffy.
- Beat in eggs, one at a time.
- Beat in the vanilla.
- Beat in the flour mixture alternately with the yogurt, ending with the flour, just until blended.
- Sprinkle half the granola mixture and 1/4 cup blueberries into the bottom of the bundt pan.
- Spread half the batter over the granola.
- Sprinkle remaining granola over the batter in bundt pan.
- Mix the remaining 1 cup blueberries into the remaining batter.
- Top the granola layer with the blueberry/batter mixture.
- Bake at 350 degrees for 45 minutes, then cover top loosely with foil to prevent overbrowning. Continue to bake another 15 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan 5 minutes before turning out onto a rack to cool completely.