Coconut Blueberry Coffee Cake Recipe
- 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 flaked 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).
1 slice: 228 calories, 10g fat (4g saturated fat), 29mg cholesterol, 148mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 3g protein.
Reviews for Coconut Blueberry Coffee Cake
"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."
"Wonderful recipe. I followed it and it is perfect. Light and fluffy and not too sugary. Yum!"
"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!"