Blueberry Coffee Cake Recipe with Coconut Streusel

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! Serve it up any time of the day or year and it will disappear just the same. It’s an instant favorite and so easy to make too!

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 flavor and a crunchy texture that brings out the soft, sweetness of the fresh blueberries!

Ingredients

• Bob’s Red Mill Organic Ivory Wheat Flour
• Bob’s Red Mill Organic All-Purpose Flour
• Baking powder
• Baking soda
• Salt
• Fresh blueberries
• Granulated sugar
• Butter
• Canola oil
• Egg
• Buttermilk
• Lemon zest
• Lemon juice
• Brown sugar
• Old fashioned rolled oats
• Toasted coconut
• Flour
• Ground cinnamon

For the exact measurements needed, please see the recipe card below.

How To Make Blueberry Coffee Cake

The first thing you need to do for this recipe is to make the toasted coconut.

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.

A few other dry ingredients are whisked 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.

Recipe Tips

• I always toast more coconut than I need. I 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.
• Do not over mix your batter. Over mixing any batter will make it less light and fluffy.
• Tip to avoid a darker cake. 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.

Substitutions

• Swapping out flours. Ivory Wheat Flour can be used for all the flour called for in this recipe.
• Frozen blueberries can be used in place of fresh blueberries. Do not thaw the berries to avoid discoloring the batter.
• DIY buttermilk. If you don’t have any buttermilk on hand, you can DIY your own buttermilk by taking a cup of milk 9dairy or non-dairy) and removing one tablespoon of liquid. Then add in 1 tablespoon of lemon juice or vinegar and let rest for 5 minutes before using. To use it simply give the mix a stir and use the amount requested in the recipe card as directed.

FAQs

How Long is Blueberry Coffee Cake Good For?

This blueberry coffee cake can be covered in foil or fitted with a tight-fitting lid and be kept on the counter for up to 1 week. For the best tasting results, I recommend eating within 3 days.

Is Coffee Cake a Breakfast or Dessert?

Either one is fine by me! Who wouldn’t want to wake up to a yummy cake? You can serve up this cake as a nice afternoon snack, brunch item, or a dessert. For dessert, serve it up warm with a nice scoop of vanilla ice cream.

Can I Freeze Blueberry Coffee Cake?

Yes, this cake actually freezes very well! 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 it to room temperature.

For more delicious coffee cake recipes check out these recipes like my Sweet Potato Coffee Cake, Easy Cinnamon Coffee Cake, Walnut Pear Coffee Cake, and Peaches and Cream Coffee Cake.

Continue to Content

Yield: 12

Blueberry Coffee Cake Recipe with Coconut Streusel

Print

This blueberry coffee cake is light, tender, and sweet. The crunch coconut streusel really sets this blueberry coffee cake apart from all the rest!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 cup Bob's Red Mill Organic 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

Streusel

• 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

Instructions

1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. For streusel; combine brown sugar, oats, 1/2 cup of coconut, flour, and cinnamon in a bowl. Drizzle melted butter over the mixture and stir to combine.
5. 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 the 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 the pan for 10 minutes on a wire rack.

Notes

To toast coconut, preheat the oven to 300 degrees F. 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 Information

Yield

12

Serving Size

1
Amount Per Serving Calories 284Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 315mgCarbohydrates 44gFiber 2gSugar 24gProtein 4g

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