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    You are in: Home / Recipes / Blueberry Coconut Coffee Cake Recipe
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    Blueberry Coconut Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    bugga's Note:

    From Taste of Home Magazine. Everytime I make this, someone requests the recipe! The original recipe (as I've entered it here) says to bake it in two 9-inch round pans, but I find it works better (and cuts up easier) in two regular loaf pans. Also, coating the blueberries with a dusting of flour before folding them into the batter will ensure that they do not all fall to the bottom of the cake. You can use fresh or frozen blueberries in this recipe. Enjoy!

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    Ingredients:

    Serves: 30

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, combine flour, sugar, baking powder, and salt.
    2. 2
      Cut in shortening until crumbly.
    3. 3
      In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened.
    4. 4
      Fold in blueberries.
    5. 5
      Pour batter into two greased 9-in. round baking pans.
    6. 6
      Sprinkle with coconut.
    7. 7
      Bake at 375F for 25 minutes or until a toothpick inserted near the center comes out clean.
    8. 8
      Serve warm.

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    Ratings & Reviews:

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    Nutritional Facts for Blueberry Coconut Coffee Cake

    Serving Size: 1 (44 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 117.7
     
    Calories from Fat 46
    39%
    Total Fat 5.2 g
    8%
    Saturated Fat 2.0 g
    10%
    Cholesterol 15.2 mg
    5%
    Sodium 73.0 mg
    3%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 9.1 g
    36%
    Protein 1.7 g
    3%

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