Blueberry Coffee Cake with Granola Topping
Course: BreakfastCuisine: AmericanDifficulty: Easy9
servings15
minutes1
hour5
minutesI love this coffee cake. I love blueberries and so I make this for my kids and it is so good. I love that it isn’t terribly sweet but the burst of blueberries is so good. This cake has great flavor and texture. I like to serve it with a fruit salad. It is wonderful served warm or if you make it the day before gently reheat it. My kids love it for breakfast or in their lunch for snack or as an after school snack. It is also wonderful for a brunch.
My grandmother used to make a blueberry coffee cake all the time in the summers. It was a staple. I would wake up to the delicious scents of blueberries and coffee percolating away. Her’s did not have the topping but I love that this gives it another flavor profile as well as a yummy texture. I just bought a granola at the grocery store, Honey Lavender from From the Fields. Use any favorite or flavor you would enjoy.
Ingredients
1 cup vegetable oil
2 large eggs
1 1/4 cups sugar
1 cup sour cream
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups fresh blueberries, DIVIDED
2 cups flour
1/2 teaspoon cinnamon
1 cup store bought granola
Directions
- Preheat oven to 350. Line pan with parchment paper and use baking spray to grease pan.
- Whisk oil, eggs, sugar, sour cream, and salt in a bowl until both sugar and salt are dissolved. Add the baking power and baking soda and whisk vigorously until everything is combined.
- Add half the blueberries, all the flour and cinnamon. Stir gently with a rubber spatula until flour is incorporated and no streaks of flour remain. Scrape the batter into the prepared pan and smooth the surface. Scatter remaining berries on top of the batter and lightly press into batter. Sprinkle 1 cup granola over the blueberries and again lightly press into batter.
- Bake the cake until the topping is golden brown and tester comes out clean, about 55-65 minutes. If the top is getting too brown, place foil lightly over the top and continue to cook until a tester comes out pretty clean. Remove from oven and allow to sit on a wire rack for 15 minutes. Using the parchment overhang pull the cake from the pan and allow to cool another 15 minutes. Cut into 9 equal pieces and serve or allow to cool completely and place in an air tight container for several days. This can be made 1 day ahead, cool completely and wrap well in plastic wrap and foil. Allow to dit on the counter or freeze up to a month. Reheat gently.
