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

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

480.9 calories; 5.8 g protein; 76.3 g carbohydrates; 42.6 mg cholesterol; 321 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2012
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 cups for a little 9 square coffee cake. I made the cake portion as written subbing buttermilk for the milk because I had some to use up. For the topping I used 1/4 cup of brown sugar (not white) 1/4 cup flour 1/2 t. cinnamon 3 T. butter and the full 1/2 cup of coconut. I didn t have toasted coconut but regular worked just fine. I also used a 9 springform pan which worked well. My result was delicious and I would make this again. Next time I may up the coconut a little more to 3/4 cup just to compare. Give this a try but adjust the amount of topping and you will be very pleased. Read More
(20)

Most helpful critical review

Rating: 3 stars
08/03/2009
Taste great but comes out a little dry. I even took it out ten minutes early. Read More
(6)
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/14/2012
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 cups for a little 9 square coffee cake. I made the cake portion as written subbing buttermilk for the milk because I had some to use up. For the topping I used 1/4 cup of brown sugar (not white) 1/4 cup flour 1/2 t. cinnamon 3 T. butter and the full 1/2 cup of coconut. I didn t have toasted coconut but regular worked just fine. I also used a 9 springform pan which worked well. My result was delicious and I would make this again. Next time I may up the coconut a little more to 3/4 cup just to compare. Give this a try but adjust the amount of topping and you will be very pleased. Read More
(20)
Rating: 5 stars
06/14/2012
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 cups for a little 9 square coffee cake. I made the cake portion as written subbing buttermilk for the milk because I had some to use up. For the topping I used 1/4 cup of brown sugar (not white) 1/4 cup flour 1/2 t. cinnamon 3 T. butter and the full 1/2 cup of coconut. I didn t have toasted coconut but regular worked just fine. I also used a 9 springform pan which worked well. My result was delicious and I would make this again. Next time I may up the coconut a little more to 3/4 cup just to compare. Give this a try but adjust the amount of topping and you will be very pleased. Read More
(20)
Rating: 4 stars
07/14/2011
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. Read More
(15)
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Rating: 5 stars
03/17/2013
I won first place at the State Fair with this recipe. It is always a crowd pleaser Read More
(8)
Rating: 3 stars
08/03/2009
Taste great but comes out a little dry. I even took it out ten minutes early. Read More
(6)
Rating: 5 stars
06/27/2012
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 while baking and tasted even better...and so simple to make too! A definite keeper! Thanks for sharing.:) Read More
(3)
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Rating: 5 stars
07/25/2013
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 baking contests with it! Read More
(1)
Rating: 5 stars
07/20/2019
easy to make tast great. Read More
Rating: 5 stars
07/26/2013
awesome Read More
Rating: 5 stars
09/12/2016
No changes. Would absolutely make again! Read More