12 Servings
- 2 ⅓cups all purpose flour, divided
- ¾ cup unsalted butter at room temperature, divided
- 1 cup sweetened flaked coconut
- ½ cup packed golden brown sugar
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 12 oz. package frozen blueberries, unthawed or 2 ½ cups fresh blueberries-both are equally delicious!
Preheat Oven to 375°
- Combine ⅓ cup flour, ¼ cup butter, coconut, brown sugar, and cinnamon in medium bowl. Mix until moist and crumbly. Set aside for the topping.
- Butter and flour a 13x9x2 inch metal baking pan.
- Sift remaining 2 cups of flour, baking powder, and salt into small bowl.
- Using an electric mixer beat remaining ½ cup butter in large bowl until fluffy; gradually add sugar, beating until well blended.
- Beat in eggs one at a time.
- Mix dry ingredients into batter alternately with milk and fold in blueberries.
- Transfer batter into prepared pan and sprinkle topping evenly over batter.
- Bake cake until toothpick comes out clean when inserted into the center and topping is golden brown, about 40 minutes.
- Cool slightly, serve warm or at room temperature.
