Blueberry Coconut Coffee Cake

Elevate your coffee break with this irresistible Blueberry Coconut Coffee Cake, a tender, moist dessert with the perfect balance of sweet and tangy flavors. Made with vibrant fresh blueberries, creamy coconut milk, and a sprinkle of shredded sweetened coconut, this cake brings a tropical twist to a classic favorite. Topped with a cinnamon-sugar crumble featuring optional crunchy pecans or walnuts, every bite delivers layers of texture and flavor. Quick to prepare and baked to golden perfection in just 40 minutes, this coffee cake is an ideal centerpiece for brunch gatherings or a comforting afternoon treat. Pair it with a steaming cup of coffee or tea for the ultimate indulgence!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.75 cup coconut milk
• 1.5 cups fresh blueberries
• 0.5 cup shredded sweetened coconut
• 0.25 cup brown sugar
• 1 teaspoon ground cinnamon
• 0.5 cup chopped pecans or walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs, one at a time, followed by the vanilla extract.

Step 5

Gradually add the flour mixture to the wet ingredients in three parts, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

Step 6

Gently fold in the fresh blueberries and shredded sweetened coconut using a spatula.

Step 7

Pour the batter into the prepared baking dish and spread it out evenly.

Step 8

In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans or walnuts (if using). Sprinkle this mixture evenly on top of the cake batter.

Step 9

Bake the coffee cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving. Enjoy with a hot cup of coffee or tea!

Nutrition Facts

Serving size	1418 grams (1418.0g)

Amount per serving	% Daily Value*
Calories	4604

Total Fat 226.70g	291%
Saturated Fat 123.60g	618%
Polyunsaturated Fat NaNg
Cholesterol 760mg	253%
Sodium 2962mg	129%
Total Carbohydrate 610.80g	222%
Dietary Fiber 29.30g	105%
Total Sugars 332.30g
Protein 56.80g	114%

Vitamin D 82IU	410%
Calcium 272mg	21%
Iron 19mg	106%
Potassium 1381mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 4.8%

Carbs: 51.9%