Coconut Blueberry Coffee Cake Recipe

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Coconut Blueberry Coffee Cake Recipe

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4.5 4 4
Publisher Photo
"This golden coffee cake has been a fast family favorite for years," relates Joy McGhee of Gilbert, Arizona. "My mother stirred it up on Sunday mornings, and the aroma as it baked always got me and my brother up out of bed early. That ensured we'd have a good breakfast before church."
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk
  • 2 cups fresh or frozen blueberries
  • 1-1/3 cups sweetened shredded coconut

Directions

In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour batter into two greased 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 2 coffee cakes (8 servings each).
Originally published as Blueberry Coffee Cake in Quick Cooking May/June 1998, p10

Nutritional Facts

1 slice: 228 calories, 10g fat (4g saturated fat), 29mg cholesterol, 148mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk
  • 2 cups fresh or frozen blueberries
  • 1-1/3 cups sweetened shredded coconut
  1. In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour batter into two greased 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 2 coffee cakes (8 servings each).
Originally published as Blueberry Coffee Cake in Quick Cooking May/June 1998, p10

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Reviews forCoconut Blueberry Coffee Cake

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MY REVIEW
Orbs User ID: 7287623 268882
Reviewed Jul. 2, 2017

"Delicious and easy to make. I used 1/4 c. avocado oil and 1/4 c. butter for the shortening. Instead of the milk, I substituted 1 c. Trader Joe's applesauce. Thank you, Joy for sharing this recipe."

MY REVIEW
Loiscooks User ID: 3656565 230751
Reviewed Aug. 5, 2015

"I think you need to follow this recipe as written. I used non-gluten flour and coconut sugar. The recipe did not lend itself to the substitutions. We had a small slice and threw the rest out. It was just okay, but not worth the calories. If you make it, follow the recipe as written."

MY REVIEW
Tennessee Momm User ID: 4848549 23648
Reviewed Jun. 29, 2014

"Wonderful recipe. I followed it and it is perfect. Light and fluffy and not too sugary. Yum!"

MY REVIEW
nswells User ID: 2525331 48323
Reviewed Jun. 5, 2011

"I made this coffee cake with a couple of changes. We don't care for coconut, so I made a crumb topping with flour, sugar, and butter. I baked it all in a 9 by 13 glass pan at 325 for 50 minutes, instead of using two round pans. Both changes worked great and the coffee cake was a big hit with our Sunday School class!"

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