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A tender coffee cake with lots of fresh blueberries and the most perfect coconut streusel!
Preheat oven to 375 F.
Combine flour, baking powder, baking soda and salt in a bowl and stir with a whisk. Put the blueberries in a small bowl. Remove 2 tablespoons of flour and sprinkle it over the blueberries, tossing to coat. Set aside.
Combine brown sugar, oats, half of the coconut, flour and cinnamon in a bowl. Drizzle melted butter over mixture and stir to combine. Set aside.
Place sugar, softened butter and oil in a large bowl and beat until blended. Add egg and beat well. Add the flour/baking powder mixture and the buttermilk alternating between the two, beginning and ending with the flour. Mix well after each addition. Stir in zest and juice.
Spoon half of the batter into a 9 inch square baking pan that has been sprayed with non-stick spray. Sprinkle evenly with half of the blueberries and top with the remaining half of the toasted coconut. Spoon the remaining batter over blueberries. Sprinkle with the remaining blueberry mixture. Top with the oat streusel mixture.
Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven. Let cake cool in pan for 10 minutes on a wire rack.
Adapted from Cooking Light.
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