Blueberry Yogurt Breakfast Cake

This moist, tender, and light breakfast cake is packed with juicy blueberries and a crunchy chocolate and berry granola swirl. Enjoy it as part of a special brunch, afternoon snack, or dessert.

  • 12 servings
  • 15 mins prep, 45 mins cook 1 hr total
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Ingredients:

  • 1½ cups unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup plain unsweetened yogurt of choice
  • ¾ cup cane sugar
  • ⅔ cup canola oil
  • ½ cup milk of choice
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh or frozen blueberries
  • ¾ cup Nature’s Path Love Crunch Dark Chocolate & Red Berries Granola
  • Icing sugar, for dusting (optional)

Directions:

  1. Preheat the oven to 350F and lightly oil a 12-cup (10 x 3.5 inches) bundt pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, pastry flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the yogurt, sugar, oil, milk, and vanilla. Pour the mixture into the bowl with the flour mixture and stir to combine and until no large clumps of flour remain. Gently fold in the blueberries. Spoon half the batter into the prepared bundt pan. Sprinkle the granola over the top, then spoon the remaining batter on top and use a spatula to smooth out the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the cake comes out clean. Allow to cool completely. Once cool, gently flip upside down onto a serving plate. Dust with icing sugar, if desired.