This morning I realized I had these wild blueberries that needed to be used. I searched my pantry for what I had and started looking for a recipe to match. The result was a moist Blueberry Coffee Cake.
It is easy to throw together, bake, pour yourself a cup of hot coffee and indulge!
Blueberry Coffee Cake
Inspired by an Epicurious.com recipe
2 1/3 cups all purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup flaked sweetened coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/4 cup toasted almonds
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
Zest of 1 lemon
1 tsp vanilla
1 12-ounce package frozen blueberries, unthawed, or 2 1/2 cups fresh
Combine 1/3 cup flour, 1/4 cup butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Sift remaining 2 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.