Blueberry Coffee Cake

This is a really quick to make coffeecake and it’s one of my husband’s favorites!  The batter is mixed quickly by hand in a bowl, and is very similar to muffin batter.  This is a delightfully moist coffeecake, filled with blueberries, topped with toasted coconut, and it’s absolutely delicious.

We are able to enjoy our own blueberries in this year around, as we freeze several quarts every spring and summer.  In fact, we’ve already frozen about 3 quarts of blueberries this year, and there are tons more on the bushes.

BLUEBERRY COFFEE CAKE

2 cups flour
1 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
1/2 cup oil
2 eggs, beaten
1 cup milk
1 1/3 cups coconut
1/4 cup melted butter
1/4 – 1/3 cup sugar (to taste)

Combine and sift the dry ingredients into a bowl.  Gently stir in the blueberries.  Blend together oil, eggs and milk and stir into flour-berry mixture.  Spoon into a greased 9 x 13 cake pan.  Combine coconut, melted butter and sugar to taste.  Sprinkle over top.  Bake at 375° for 25 minutes, or until it tests done with a toothpick.


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