Blueberry-Oat Cake with Granola Topping


8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
3/4 cup sour cream
¼ cup milk
1 teaspoon vanilla
1 cup GrandyOats Maine rolled oats
1 cup flour (white or wheat would work)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
1 cup GrandyOats Vanilla Almond granola (or as much as you like!)



  1. Preheat your oven to 350°F. Lightly grease a 9" x 13" baking pan.
  2. Mix ¾ sour cream, ¼ cup milk, vanilla, and oats together. Set aside to let oats absorb some moisture.
  3. Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Beat in oat mixture.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined.
  5. Fold in the blueberries. Pour into the pan, and spread evenly. Sprinkle with granola.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.