Blueberry, Coffee and Granola Cake

kelloggs
Surprise your family and friends with this delicious and fluffy blueberry, coffee, and granola cake. It has a smooth consistency and an intense coffee flavor that perfectly complements the blueberries. The Kellogg’s® Coco granola, raisins, and honey add a rich texture and a wonderful sweet flavor.
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Ingredients
8
Servings
  • 1/3 cups Kellogg’S® coconut, raisins and honey granola
  • 1/3 cups flour
  • 1/4 cups sugar
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoons salt
  • 3 tablespoons butter
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 6 tablespoons unsalted butter
  • 1/4 cups instant coffee, dissolved in water
  • 1 cup sugar
  • 2 eggs
  • 1/2 cups sour cream
  • 1/4 cups light milk
  • 1 teaspoon vanilla essence
  • 2 cups blueberries, frozen
Preparation
15 mins
45 mins
Low
  • Preheat the oven to 180°C.
  • For the topping: Combine Kellogg’s® Coco granola, raisins, and honey with the flour, sugar, cinnamon, and salt. Add the room temperature butter and, using your clean hands, mix all the ingredients to achieve a crumbly dough. Set aside.
  • For the cake: mix the flour, baking powder, and salt. Place the butter and sugar in the mixing bowl. Beat until well combined. Add the eggs one by one. Mix in the sour cream, milk, coffee, and vanilla.
  • Add the coffee mixture and flour to the mixer alternately, starting with the flour. Beat for about 1 minute. Add the blueberries and gently fold them in with a spatula to avoid breaking them.
  • Grease a square pan and pour in the mixture, smoothing it out with a spatula to ensure it is evenly distributed in the pan.
  • Sprinkle the topping evenly on top and press down lightly. Bake at 180°C for 40-45 minutes or until a toothpick inserted comes out clean.
  • Let cool for 30 minutes, unmold the cake, cut it into medium squares, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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