Blueberry and Coconut Coffee Cake

Topping:

1/3 c flour

¼ c butter, room temperature

1 c sweetened coconut

½ c packed brown sugar

1 tsp ground cinnamon

• Combine the flour, butter, coconut, brown sugar, and cinnamon in a small bowl. Mix until moist and crumbly. Set aside.

Cake:

2 cups flour

2 ½ tsp baking powder

½ tsp salt

½ c butter, room temperature

1 c sugar

2 lg eggs

1 tsp vanilla extract

1 c milk

2 ½-3 cups of fresh blueberries, or frozen (unthawed)

• Preheat the oven to 375 degrees. Coat your 9x13x2 baking dish with cooking spray. Sift the 2 cups of flour, baking powder, and salt into a small bowl. Using a mixer, beat the butter in a large bowl until fluffy. Gradually add 1 cup of sugar, beating until well blended. Add the eggs one at a time, beating to blend after each egg. Mix dry ingredients into the batter alternating with milk, 3 additions each.
• Pour half of the batter into the prepared baking dish making sure to spread it evenly; sprinkle the blueberries over the top. Add 1/2 cup of the topping mixture on top of the blueberries. Pour the remaining batter on top. Sprinkle the rest of the topping over the batter evenly.
• Bake for 35-40 minutes or until a tester inserted into the center of the cake comes out clean. Let cool for a few minutes before serving.