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Categories:
flour unsalted butter coconut golden brown sugar ground cinnamon baking powder salt sugar eggs milk frozen blueberries
Viewed: 143 - Published at: 8 years agoIngredients
- 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
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 cup milk
- 1 12-ounce package frozen blueberries, unthawed, or 2 1/2 cups fresh
Method
- 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 375F.
- 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.
