Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
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 of Cup of Granola Kellogg's® Coconut, raisins and honey
1/3 of Cup of flour
1/4 of Cup of sugar
1 teaspoonful of ground cinnamon
1/4 of teaspoonful of Salt
3 spoonfuls of Butter
1 2/3 cups of flour
2 teaspoons of baking powder
1/2 teaspoonful of Salt
6 spoonfuls of unsalted butter
1/4 of Cup of instant coffee diluted in water
1 Cup of sugar
2 pieces of egg
1/2 Cup of sour cream
1/4 of Cup of milk light
1 teaspoonful of vanilla
2 cups of 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.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
551
kcal
28%
Carbohydrates
100
g
33%
Proteins
10.5
g
21%
Lipids
17.2
g
26%
Fiber
9.2
g
18%
Sugar
48.0
g
53%
Cholesterol
36.4
mg
12%
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
¡Completa tu perfil!:
Para recibir increíbles recetas, tips y artículos especiales totalmente GRATIS sólo necesitas un correo electrónico válido.Usaremos estos datos: