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.

Wait for breakfast.  🙂

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

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