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Blueberry Coffee Cake

"The aroma of this easy coffee cake will get your family out of bed early."
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Ingredients

servings
Original recipe yields 16 servings (2 coffee cakes (8 servings each))

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Directions

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  1. In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
  2. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
  3. Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Footnotes

  • © 2002 Reiman Media Group, Inc.

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Reviews

Read all reviews 21
  1. 23 Ratings

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Most helpful positive review

very easy and fast to make i left off the coconut and used butter milk instead of milk and butter in place of the shortening

Most helpful critical review

Made exactly as written-I found it a little dry and it had more of a muffin texture than cake texture. I did really like the coconut blueberry combo and will try it in other recipies.

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very easy and fast to make i left off the coconut and used butter milk instead of milk and butter in place of the shortening

This coffee cake was very moist! I used butter instead of shortening and frozen mixed berries for blueberries, just because those were the ingredients I had on hand. Also, mine took about 10 ext...

My daughter says this recipe is worth five stars! I've made it twice. The first time I didn't have coconut, so I sprinkled cinnamon sugar on top. It was quick, easy and has nice flavor. It w...

I made this with half whole wheat flour and half all purpose. I also put some cinnamon sugar on top. The flavor is great and the cake turned out nice and tender.

Very good! I used frozen berries i had. I sprinkled four on the berries to coat them, and little bit sugar as well. Then tossed them to coat the blueberries. It helped them from sinking to the b...

Made exactly as written-I found it a little dry and it had more of a muffin texture than cake texture. I did really like the coconut blueberry combo and will try it in other recipies.

This was wonderful! I used butter instead of shortening because it's what I had on hand. The cake came out so moist and not too sweet. The coconut on top was a delicious change from the usual st...

Excellent, I used all organic ingredients, and it is absolutely awesome! So easy and delightful flavor, even my hubby that doesn't like blueberries raved about this cake. Making again for sure...

This bread was easy to make and I loved that it did not take alot of sugar. It was the easiest bread I have ever made, so of course, I made it twice in two days. Bravo.