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!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
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.
Gently fold in the fresh blueberries and shredded sweetened coconut using a spatula.
Pour the batter into the prepared baking dish and spread it out evenly.
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.
Bake the coffee cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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
Calories |
4604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 610.8 g | 222% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 332.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 272 mg | 21% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1380 mg | 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.
