Blueberry Granola Coffee Cake
Indulge in the comforting sweetness of this Blueberry Granola Coffee Cake, a perfect fusion of tender cake, juicy blueberries, and a crunchy granola streusel topping. Made with simple pantry staples like all-purpose flour and buttermilk, this easy-to-follow recipe creates a moist and flavorful cake that’s ideal for breakfast, brunch, or an afternoon treat. The secret to its irresistible texture lies in the luscious blend of fresh blueberries folded into the batter and the buttery granola crumble sprinkled on top. Ready in just an hour, this coffee cake is as versatile as it is delicious—serve it warm with your morning coffee or enjoy it as a satisfying dessert. Whether you’re hosting a gathering or treating yourself, this Blueberry Granola Coffee Cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (melted)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups fresh blueberries
- 1 cup granola
- 0.25 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (cold, cubed)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, buttermilk, vanilla extract, and egg until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter will be thick.
Gently fold in the fresh blueberries to distribute them evenly throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
In a small bowl, combine the granola, brown sugar, cinnamon, and cold cubed butter. Use your fingers or a fork to mix until crumbly.
Sprinkle the granola mixture evenly over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the coffee cake warm or at room temperature. Enjoy with a hot cup of coffee or tea!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 33.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
