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Blueberry Coconut Coffeecake

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

2 eggs

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.

In a small bowl whisk eggs and milk. Stir into flour mixture just until moistened. Gently fold in blueberries. Pour the batter into two greased 9-in. round baking pans. (You can substitute two 9″x9″ square pans). Sprinkle with coconut.

Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

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!

Hmm….yummy. I’m craving a piece right now as I write this. Too bad I’m out of blueberries or I’d surprise my family tomorrow morning!

This recipe is from allrecipes.com [1], courtesy of Taste of Home.