Blueberry Granola Coffee Cake Recipe

Name: Blueberry Granola Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F.
2
Spray 10 cup bundt pan with baking spray. Place on baking sheet.
3
Stir together the granola and 1/2 teaspoons cinnamon in a small bowl, set aside.
4
In a large bowl, whisk together the flours, baking powder, baking soda, 1/2 teaspoons cinnamon, and salt.
5
In a mixing bowl, cream the butter and sugars until light and fluffy.
6
Beat in eggs, one at a time.
7
Beat in the vanilla.
8
Beat in the flour mixture alternately with the yogurt, ending with the flour, just until blended.
9
Sprinkle half the granola mixture and 1/4 cup blueberries into the bottom of the bundt pan.
10
Spread half the batter over the granola.
11
Sprinkle remaining granola over the batter in bundt pan.
12
Mix the remaining 1 cup blueberries into the remaining batter.
13
Top the granola layer with the blueberry/batter mixture.
14
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.
15
Cool in pan 5 minutes before turning out onto a rack to cool completely.

1350

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup granola cereal, 1/2 teaspoon cinnamon, 2 cups all-purpose flour, 1/4 cup whole wheat flour, and more.

Yes, Blueberry Granola Coffee Cake falls under the Breakfast 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.

That's it — enjoy your meal!

Blueberry Granola Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions