Blueberry Coffee Cake

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°

  1. 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.
  2. Butter and flour a 13x9x2 inch metal baking pan.
  3. Sift remaining 2 cups of flour, baking powder, and salt into small bowl.
  4. Using an electric mixer beat remaining ½ cup butter in large bowl until fluffy; gradually add sugar, beating until well blended.
  5. Beat in eggs one at a time.
  6. Mix dry ingredients into batter alternately with milk and fold in blueberries.
  7. Transfer batter into prepared pan and sprinkle topping evenly over batter.
  8. Bake cake until toothpick comes out clean when inserted into the center and topping is golden brown, about 40 minutes.
  9. Cool slightly, serve warm or at room temperature.

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