If you have been reading this blog for a while you know I have a thing for breakfast. Some of my very favorite baked good are for breakfast, including coffeecake. Over the summer we had several house guests and there is nothing like offering a fresh baked homemade treat in the morning with a cup of coffee.
This blueberry coconut coffeecake was a huge hit and one I’ll definitely make again, especially for guests. This recipe makes two coffeecakes (8 servings each) although I dare anyone to have a single piece!
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1 cup milk
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
In large bowl stir flour, sugar, baking powder and salt. Cut in shortening with pastry blender or fork until nice and crumbly.
To give more options to our guests who perhaps didn’t like coconut, I made one of the coffeecakes with a cinnamon and sugar topping instead of coconut. It was good but missing what makes this coffeecake absolutely spectacular and that is the flavor and crunch of the coconut topping. The coconut version was gone long before the cinnamon and sugar!
This recipe is from allrecipes.com, courtesy of Taste of Home.