Blueberry Coffee Cake

12 Servings

2 1/3 cups all purpose flour

¾ cup (1 ½ sticks) unsalted butter, room temperature

1 cup flaked sweetened coconut (optional)

½ cup (packed) golden brown sugar

1 teaspoon ground cinnamon

2 ½ teaspoon baking powder

½ teaspoon salt

1 Cup sugar

2 Large eggs

1 Cup milk

1 12 oz package frozen blueberries, unthawed or 2 ½ cups FRESH

I always DOUBLE Topping below :

Combine 1/3 cup flour, ¼ cup butter, coconut, brown sugar & cinnamon in medium bowl. Mix until moist & crumble. Do not over mix, needs to be more dry than moist. Set aside.

Preheat oven to 375 degrees F. Butter & flour 13x9x2 inch baking pan. Sift remaining 2 cups flour, baking powder & salt into small bowl. Using electric mixer, beat remaining ½ cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.

Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until toothpick inserted into center comes out clean & topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature. Make copies of recipe if sharing with a group because they will ask for this recipe.

Back to Blueberry Recipes