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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 blueberry. The Kellogg's® Granola Coco, raisins and honey gives it a rich texture and a great sweet taste.
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 soda
1/2 teaspoons salt
6 tablespoons unsalted butter
1/4 cups instant coffee, diluted in water
1 cup sugar
2 eggs
1/2 cups sour cream
1/4 cups light milk
1 teaspoon liquid vanilla
2 cups blueberry, frozen
Preparation
Preheat the oven to 180 ° C.
For the topping: Combine the Kellogg's® Granola Coconut, raisins and honey together with the flour, sugar, cinnamon and salt. Add the butter at room temperature and with your hands clean, mix all the ingredients to have a sandy dough. Reservation.
For the cake: mix flour, baking powder and salt. Place the butter and sugar in the blender bowl. Beat until well incorporated. Add the eggs one by one. Mix the sour cream, milk, coffee and vanilla.
Add the coffee and flour mixture to the blender alternately, starting with the flour. Beat for about 1 minute. Add the blackberries and integrate them manually with a spatula, in this way you prevent them from breaking.
Grease a square mold and pour the mixture, smooth it with a spatula so that it is well distributed by the mold.
Sprinkle the topping on top evenly and press lightly. Bake at 180 ° C for 40-45 minutes or until a stick comes out clean.
Let cool for 30 minutes, unmold the cake, cut it into medium squares and serve.
PRESENTATION
Accompany with a scoop of ice cream.
TIPS
You can use fresh blueberry if you prefer.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
273.9
kcal
13.69%
Carbohydrate, by difference
40.8
g
13.6%
Protein
4.1
g
8.2%
Total lipid (fat)
10.9
g
16.77%
100
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