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Toasted Coconut-Topped Blueberry Cake
Toasted Coconut-Topped Blueberry Cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
160 minutes
I've put a modern twist on my grandma's blueberry cake with a delightful toasted coconut crumble topping.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups fresh blueberries
  • 0.33333334326744 cup vegetable shortening
  • 1 cup white sugar
  • 1 egg
  • 0.75 cup milk
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter
  • 0.5 cup toasted flake coconut
Instructions:
  • Preheat your oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius) and generously grease and flour a 9x9-inch square baking pan.
  • In a mixing bowl, combine 2 cups of flour, baking powder, and salt. Set this mixture aside. Coat the blueberries with a bit of the flour mixture and set them aside.
  • In a large bowl, use an electric mixer to beat the shortening and 1 cup of sugar until light and fluffy. Add the egg. Mix in the flour mixture and milk alternately until just incorporated. Gently fold in the floured blueberries until evenly combined. Pour the batter into the prepared pan.
  • Prepare the topping by mixing 3/4 cup sugar, 3/4 cup flour, and cinnamon in a bowl. Add cold butter and blend with a pastry blender until the mixture is crumbly. Mix in toasted coconut and spread the topping evenly on the cake.
  • Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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