This Coconut Blueberry Coffeecake instantly signals spring in my mind, as it often made it’s way to the Easter food spread each year. It’s based on a childhood and family favorite recipe of my grandmother’s, but as I like to do, I’ve made some modern updates to the old-fashioned original.
I used coconut just about every way I possibly could in this recipe, short of coconut-flavored extract - which I think would have it made it taste artificial. Between the coconut flour, coconut oil, coconut milk, and shredded coconut, this cake packs a delicious punch of coconut flavor in every bite. This coffeecake is incredibly tender and moist, and irresistible. You will be glad it makes two cakes!
If you’ve never used coconut flour before, it’s quite interesting to play with. It’s super high in fiber, so just a little goes a long way. When you first mix up this batter, it will seem thin, but you let the batter stand for 5 minutes before folding in the blueberries, and in that time, it will thicken as the coconut flour absorbs the moisture in the mixture. It definitely helps gives this cake it’s delicate crumb.
This Coconut Blueberry Coffeecake recipe is a wonderful addition to a springtime brunch, such as Easter or Mother’s Day. Or if you’re looking for a treat to bake up and share with a friend, this recipe conveniently makes two cakes - if you’re willing to let one go after tasting it!
Original publication date: March 29, 2021
I used coconut just about every way I possibly could in this recipe, and the result is incredibly tender and moist, and irresistible.