Coconut Blueberry Coffee Cake
Total TimePrep: 10 min. Bake: 25 min.
Makes2 coffee cakes (8 servings each)
- 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
- 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 in the center comes out clean. Serve warm.
Nutrition Facts1 slice: 228 calories, 10g fat (4g saturated fat), 29mg cholesterol, 148mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
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.
Jun 29, 2014
Wonderful recipe. I followed it and it is perfect. Light and fluffy and not too sugary. Yum!
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!