We decided to throw a surprise slumber party for my daughter on her seventh birthday. It was a huge hit and my daughter was thrilled! There were 6 girls at the party and we had a fantastic time making homemade mini pizzas, playing freeze dance, watching a Barbie movie, playing hide and seek, painting nails and of course, staying up late. I wanted to make something simple and tasty for breakfast so I made this blueberry and coconut coffee cake I found at Week of Menus. It was really easy to make and tasted wonderful. My daughter especially loved it. I served this cake with fresh fruit, bacon, and scrambled eggs for a quick, simple, and delicious breakfast.
How to Make a Blueberry and Coconut Coffee Cake:
- 1/3 cup flour
- 1/4 cup butter, room temperature
- 1 cup sweetened coconut
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
Combine the flour, butter, coconut, brown sugar, and cinnamon in a small bowl. Mix until moist and crumbly. Set aside.
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 2 1/2 – 3 cups of fresh blueberries, or frozen (unthawed)
Preheat the oven to 375 degrees. Coat your 9x13x2 baking dish with cooking spray.
Sift the 2 cups of flour, baking powder, and salt into a small bowl.
Using a mixer, beat the butter in a large bowl until fluffy. Gradually add 1 cup of sugar, beating until well blended. Add the eggs one at a time, beating to blend after each egg.
Mix dry ingredients into the batter alternating with milk, 3 additions each.
Pour half of the batter into the prepared baking dish making sure to spread it evenly; sprinkle the blueberries over the top.
Add 1/2 cup of the topping mixture on top of the blueberries. Pour the remaining batter on top. Sprinkle the rest of the topping over the batter evenly.
Recipe and photos by For the Love of Cooking.net Original Recipe from Week of Menus and Bon Appetit – Feb. 1996