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Blueberry and Coconut Coffee Cake

Blueberry and Coconut Coffee Cake

Topping:

* 1/3 cup flour
* 1/4 cup butter, room temperature
* 1 cup sweetened coconut
* 1/2 cup 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 1/2 tsp baking powder
* 1/2 tsp salt
* 1/2 cup butter, room temperature
* 1 cup sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 cup milk
* 2 1/2 – 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. Enjoy.

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