Blueberry-Granola Coffee Cake

What’s one of the most delicious and fattening and unhealthy things for breakfast?   That could very well be a loaded question.

For me, it is coffee cake.   If it is on a brunch buffet, I am taking two pieces.

If I am driving through TenBucks (as The Hubs calls it), I will get a piece of “reduced fat” cinnamon coffee cake because it makes me think I am eating healthier.

This week, I was finally getting around to  individually freezing our 15 lbs. of blueberries in 1-2 cup seal-a-meal bags.    (I say finally because I have had a huge bag of these loose beauties in the freezer taking up a lot of room—seriously, like a garbage bag full of them.)

I had a few stragglers left over from the seal-a-meal-athon, so I thought I would whip something up for breakfast the next morning.

What usually comes to mind when you have blueberries on hand?   Muffins.   But, I always make muffins.

And, my new goal is to actually utilize all my cookbooks for new recipes and recipes that I can adapt.   (OK, what I really mean is “to make better.”)  🙂

I randomly pulled down A Thyme To Remember by The Dallas County Medical Society Alliance.   It isn’t a Junior League cookbook, but it was close enough when I bought it on a long ago trip to Dallas.  I found a blueberry coffee cake recipe.

The sidebar by the recipe  (really it is subtext)  stated:

My mother always told me to get up in the morning with my husband, put a smile on my face and fix him a hot breakfast before he goes to work.

My how times have changed.   Enough said.

So, with these changing times in mind, I wanted to take this somewhat vintage recipe and adapt it to our lifestyle.   I halved the butter, added coconut oil, Greek yogurt, and took out the brown sugar filling and added granola.

Here it is:

Blueberry-Granola Coffee Cake

1/2 c. butter
1/2 c. coconut oil
2 c. sugar
2 farm fresh eggs
1 c. non-fat plain Greek yogurt
1/2 t. pure vanilla
1-1/2 c. plus 2 T. flour
1 t. baking powder
1/4 t. fine sea salt
1 c. frozen blueberries (thawed)
3/4  c. granola (I used a homemade one with flax and chia seeds, but use whatever you like.)

Preheat oven to 350 degrees;  spray a bundt pan with a floured cooking spray like Bakers’ Joy (or grease and flour it).

Cream the butter, coconut oil and sugar together until soft and fluffy.    Add the eggs, one at a time, and beat well.   Add yogurt and vanilla.   Mix to combine.

In a separate bowl, whisk together flour, baking powder, and salt.    Add flour mixture to the batter and mix well.    Fold in blueberries.

Spoon half the batter into the bundt pan, smoothing lightly with a spatula.    Evenly sprinkle on granola.    Spoon in remaining batter and smooth it out.

Bake for 50-60 minutes or until  a toothpick  comes out clean.   Cool in the pan on a wire rack for 10-15 minutes.   Remove from the pan.

It stuck a bit, but not too worse for wear.

It stuck a bit, but not too worse for wear.

Wait for breakfast.  🙂

Blueberry Coffee Cake from Eliot's Eats

Also, just a reminder to send good thoughts to Abigail.

Here is the virtual flower I am sending her way today.

Abby, this is your flower for today.   It is a rose called "Betty Boop."  :)

Abby, this is your flower for today. It is a rose called “Betty Boop.” 🙂   It is just getting ready to bloom.

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


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