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Coconut Blueberry Coffee Cake Recipe

"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."
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:16 servings


  • 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).

Nutritional Facts

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

Reviews for Coconut Blueberry Coffee Cake

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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."

Reviewed Jun. 29, 2014

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

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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