Blueberry Coconut Coffee Cake

READY IN: 35mins
Recipe by HeatherFeather

Adapted from Quick Cooking. I tried this delicious recipe and wrote in capital letters across the page "Excellent!" I rediscovered this yummy recipe again today as I was digging through my recipe box searching for fall favorites. The recipe originally called for shortening, but I prefer the rich flavor or real unsalted butter. Since this recipe makes 2 cakes, you can leave the coconut off the second if you want one plain. I often freeze the second cake after baking.

Top Review by shimmerchk

This was great! I love how easy this was to put together and how quickly it baked. We thought the texture was fantastic, very tender and the taste was very good. I added a touch of cinnamon and fresh nutmeg to the egg mixture before folding it into the flour mixture. I also halved the recipe, because there is no room in my freezer for an extra one LOL. If you would like a delicious, quick from scratch coffee cake then, this is definitely for you! If I had more time I would pour the entire recipe into a 12 inch springform pan and bake longer so that we would have a taller coffeecake. Thanks for a great recipe!

Ingredients Nutrition


  1. Combine flour, sugar, baking powder, salt.
  2. Using a pastry blender, cut in butter until mixture is crumbly.
  3. In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
  4. Gently fold in the blueberries.
  5. Pour batter into two greased round 9" baking pans.
  6. Sprinkle evenly with coconut.
  7. Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
  8. Serve warm.

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