This blueberry coffee cake is light, tender and sweet. The crunchy coconut streusel really sets this blueberry coffee cake apart from all the rest!
This blueberry coffee recipe is really one of my favorites. I like to serve this for all my special occasion brunches. It always seems to impress my guests. While it abounds with texture and flavor, the recipe is quite simple, which makes this recipe a keeper for sure!
Blueberry Coffee Cake with Streusel
This blueberry coffee cake recipe is topped with the perfect streusel (in my very humble opinion, of course). A streusel usually consists of brown sugar, flour, oats, sometimes nuts and butter that is crumbled together to give the coffee cake a crumbly topping. That crumbly topping is always such a nice contrast to the light and tender coffee cake underneath.
I used a nut infused streusel in this Easy Cinnamon Coffee Cake, but this blueberry coffee cake recipe has toasted coconut in place of the nuts! The toasted coconut adds a nutty a flavor and a crunchy texture that brings out the soft, sweetness of the fresh blueberries!
How To Make Blueberry Coffee Cake
The first thing you need to do for this recipe is to make the toasted coconut. I always toast more than I need, then store the rest in an airtight bag for other uses (Toasted Coconut Pancakes, topping for a Frozen White Hot Chocolate). You can throw toasted coconut in cookies, on frosting, glazes, use it to top French toast or as a garnish for a smoothie bowl. It keeps for quite a long time if properly stored.
To toast coconut, arrange coconut in a single layer on a baking sheet. Place in a preheat 300-degree oven and toast it for about 15-20 minutes stirring every 5 minutes. You have to watch the coconut closely as it can burn quite quickly. Once the coconut is toasted, allow it to cool and set aside.
For the blueberry coffee cake, I combine 1 cup of Bob’s Red Mill Organic Unbleached All-Purpose Flour and 1 cup of Bob’s Red Mill Organic Ivory Wheat Flour (which was used for this Blueberry Quinoa Pancake Recipe as well) Ivory whole wheat flour is a beautiful thing. It is made with organic hard white wheat berries so it has all the benefits of whole wheat flour while having a soft, subtle color that is closer to white flour. It works remarkably well in baked goods; the consistency is soft and tender and it can be combined with other flours of your choosing. For those of you who may not be ready to convert all your recipes to whole wheat or are not fond of the heavier texture or flavor of whole wheat flavor, Ivory Wheat Flour is a great compromise. The flavor is not overpowering and it is fine textured.
A few other dry ingredients are whisk in with the flour and then a small portion of the flour gets tossed with fresh blueberries. Coating your blueberries with flour will keep them buoyant when they are added to the batter.
Butter, oil, sugar, and eggs are beaten together and then the flour mixture is added along with buttermilk. Once the batter has come together, half of the batter is placed in an 8 x 8-inch baking pan, followed by half of the blueberries and toasted coconut. Dollop the remaining batter and blueberries over top.
Lastly, I combine brown sugar, oats, toasted coconut, flour, and cinnamon until is crumbly and sprinkle the streusel mixer on top. The coffee cake will take about 50-60 minutes to bake.
Blueberry Coffee Cake Tips:
Ivory Wheat Flour can be used for all the flour called for in this recipe.
Frozen blueberries can be used place of fresh blueberries. Do not thaw the berries to avoid discoloring the batter.
Do not over mix your batter, over mixing any batter will make it less light and fluffy.
If the coffee cake begins to brown in the oven before the cake is ready, loosely cover the coffee cake with foil and continue baking until a toothpick inserted comes out with only a few crumbs.
How To Store Blueberry Coffee Cake
Blueberry coffee cake can be covered in foil or with a tight fitting lid and it can be kept on the counter for up to 1 week. To keep this coffee cake in the freezer, wrap the cake in plastic wrap and then follow that up with foil. Blueberry coffee cake can be kept frozen for up to 3 months. Thaw the coffee in the refrigerator, then bring to room temperature.
- 1 cup Bob's Red Mill Orgnic Ivory Wheat Flour
- 1 cup Bob's Red Mill Organic All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 3/4 cup sugar
- 1/4 cup butter, softened
- 2 tablespoons canola oil
- 1 large egg lightly beaten
- 1 cup buttermilk
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup brown sugar
- 1/4 cup old fashioned rolled oats (I used Bob's Red Mill)
- 1 cup toasted coconut, divided
- 1 tablespoon flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Preheat oven to 375.
- Combine flours, baking powder, baking soda and salt in a bowl and stir with a whisk. Remove 2 tablespoons of flour and sprinkle over blueberries, tossing to coat.
- Place sugar softened butter and oil in a bowl and beat until blended. Add egg and beat well. Add flour and buttermilk alternating between the two, beginning and ending with the flour. Mix well after each addition. Stir in zest and juice.
- For streusel; combine brown sugar, oats, 1/2 cup of coconut, flour and cinnamon in a bowl. Drizzle melted butter over mixture and stir to combine.
- Spoon half the batter in a 9-inch square baking pan that has been sprayed with non-stick spray. Sprinkle evenly with 1 cup of blueberries and top with 1/2 cup toasted coconut. Spoon remaining batter over blueberries. Sprinkle remaining blueberries over batter. Top with streusel mixture. Bake for 50-60 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in pan for 10 minutes on a wire rack.
To toast coconut, preheat oven to 300 degrees. Arrange coconut in a single layer on a baking sheet. Toast coconut for 15-20 minutes, stirring every 5 minutes. Keep an eye on the coconut, it burns quickly!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 284Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 315mgCarbohydrates 44gFiber 2gSugar 24gProtein 4g