Toasted Coconut-Topped Blueberry Cake

Toasted Coconut-Topped Blueberry Cake

11
Amanda 0

"I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake."
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Ingredients

2 h 40 m servings 481 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
  2. Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
  3. Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
  4. To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

I am giving this recipe five stars based on my revisions. I would probably give two stars to the original recipe. The reason being - the amount of topping is ridiculous – basically two full cu...

Most helpful critical review

Taste great but comes out a little dry. I even took it out ten minutes early.

I am giving this recipe five stars based on my revisions. I would probably give two stars to the original recipe. The reason being - the amount of topping is ridiculous – basically two full cu...

I doubled the recipe and baked it for about 50-60 minutes. The Toasted coconut top was very delicious! I used eath balance margarine in place of the shortning and butter. i would make this again.

I won first place at the State Fair with this recipe. It is always a crowd pleaser

Taste great but comes out a little dry. I even took it out ten minutes early.

YUM...DELICIOUS! I didn't have shortening, so I used softened butter. Also, I used brown sugar and regular coconut in the topping, and a round pan instead of a square. This smelled wonderful whi...

This is one of the best recipes I have come across! I personally added 3 cups of blueberries instead of 2 cups, and balance it out with 1/3 cup of EXTRA flour. It was wonderful and I won several...

This was delicious!! I only changed a couple of things: I added brown sugar instead of white sugar and made it in a round pan. I loved it and wish it was diet friendly ;)

This was delicious! Instead of adding cinnamon I added lemon zest and a little lemon juice and I also reduced the sugar a little. My family loved this recipe and I will definitely make this agai...