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Blueberry Coffee Cake


2 1/3 cups all purpose flour
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup flaked sweetened coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
1 12 oz package frozen blueberries, unthawed or 2 1/2 cups fresh


Combine 1/2 cup flour, 1/4 cup butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.

Preheat oven to 375 F.

Butter and flour 13X9X2 inch baking pan. Sift remaining 2 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs one at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with in 3 additions each. Fold in blueberries.

Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature with whipped cream.


There are dozens of recipes for Blueberry Coffee Cake, and all have strong similarities. This one came from a tattered, handwritten note, adapted from a recipe from somebody’s favorite cookbook. When you serve it, put your own spin on it by adding a dollop of whipped cream, or even a few fresh blueberries and raspberries around the plate. A drizzle of melted, top quality vanilla gelato couldn’t hurt. Enjoy!

I found my thrill on Blueberry Hill
With apologies to Fats Domino and his 1950s song, it’s a tune I think about when picking blueberries. Now’s the time in the Carolinas, and the blueberries are sweet and oh-so-healthy. As you are considering how to use those power-packed little morsels, put Blueberry Coffee Cake on your radar.

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