fresh blueberry coconut coffee cake

Yesterday I woke up to beautiful swirling snowflakes.

Yes, it’s March…  and it felt a little funny…  but snow is snow, and we love it!

I just can’t let a snow-day pass buy without baking some comfort food.

And since I knew the flakes wouldn’t last long, I quickly threw together this simple, delicious blueberry coffee cake to celebrate!

The coconut oil in this cake adds a very light layer of flavor…  this is definitely not a “coconut” coffee cake, but the coconut oil does make it a tad bit healthier!

Fresh Blueberry Coconut Coffee Cake Recipe
adapted from

for the cake:
1/4 cup virgin coconut oil
3/4 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries (if using frozen, do not thaw!)
for the crumb topping:
1 cup firmly packed brown sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, cold & diced
1/4 cup virgin coconut oil

Preheat the oven to 375ºF.  Grease a 9″ square baking dish.

In your mixer bowl, cream together the coconut oil and sugar until smooth.  Beat in the egg and vanilla until well mixed.

In a medium bowl, whisk together the flour, baking powder and salt.  Add this flour mixture to the batter, alternating with the milk.  (Flour, milk, flour, milk, flour).

Gently fold in the blueberries and spread the batter into the greased baking dish.

For the topping:  In a medium bowl, stir together the brown sugar, flour, cinnamon & nutmeg until combined.  Cut in the diced butter and the coconut oil with a pastry cutter or a fork until crumbly and moistened.

Sprinkle the topping evenly over the batter in the pan and bake for 30-45 minutes, until golden on top and a toothpick inserted in the center comes out clean!

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