Wednesday, August 11, 2010

Blueberry Coffee Cake

While this morning is absolutely gorgeous, the past few days in Oregon, I've woken up to overcast skies.  It has seemed cold and fall-ish, which has given me cravings for comfort food. I really wanted to make a coffee cake, and since it's berry season, what's better than blueberry coffee cake?  I tried a recipe on, which was quite good, except I made a few adjustments, including lowering the sugar (you could probably use 1/2- 2/3 cup and be fine), using butter instead of shortening, and adding a little cinnamon & sugar on top with the coconut.   

It's not really good for you, but it could be worse.  :)  Try it!


  • 2 cups all-purpose flour
  •   3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 cup milk
  • 2 cups fresh or frozen blueberries
  • 1 1/3 cups flaked coconut
  • cinnamon and sugar mixture


  1. In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until crumbly.
  2. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Add blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut, cinnamon & sugar.
  3. Bake at 375 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

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