Blueberry Cake with Toasted Coconut Topping is packed with fresh, ripe blueberries and topped with toasty coconut. It’s perfect with a scoop of vanilla ice cream on top!
The Best Blueberry Coconut Cake
I can already feel fall in the air. Not the actual air, as it seems summer is really kicking in here this week. But more like the metaphorical air. I’m already seeing fall recipes all over the internet. All kinds of apples and pumpkin and other warm, comforting desserts.
I, of course, adore fall and will be more than happy to welcome it. To be honest, I’ve been shopping for coats and boots for at least a month. But, the reality is that fall is still officially a few weeks away. So, I’m reveling a bit longer in the wonderful flavors of summer.
As blueberries are one of my favorite summer baking ingredients, I just had to have one last hurrah with them. I’ve been holding onto this recipe all summer just waiting until I could sneak in a little coconut baking without Quinn noticing. I made sure there was some non-coconut dessert handy and happily got out the coconut and got busy baking.
Summer in the BoB kitchen means there are always blueberries hanging around in my refrigerator. Everything else you need to bake this cake is probably in your kitchen right now. If you happen to have raspberries or strawberries or some other berry, grab those instead or use a combination of your favorites. This recipe is just begging to be changed up to suit your tastes or whatever is in season.
I am such a fan of simple cakes like this one. No layers to stack, no frosting. Just really good cake. Add to that blueberries and toasted coconut, and you’ve got yourself a little slice of summer heaven. A perfect summer send-off!
More Blueberry Dessert Recipes
Don’t want to stop baking with blueberries? Try out some of these other blueberry desserts!
- Blueberry Crumb Cake
- Blueberry Coffee Cake
- Creamy Blueberry Cheesecake
- Blueberry Jam Oatmeal Bars
- Blueberry Scones
Blueberry Cake with Toasted Coconut Topping
This simple, sweet Blueberry Cake with Toasted Coconut Topping is packed with fresh blueberries and topped with toasty coconut.
Ingredients
For the cake:
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup blueberries
For the topping:
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon milk
- 1/2 cup sweetened flaked coconut
- sweetened whipped cream
Instructions
To make the cake:
- Preheat oven to 350°F. Grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined. Gently stir in the blueberries.
- Spread the batter evenly in the prepared pan.
- Bake 40 to 45 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
To make the topping:
- Set oven to broil. Place the rack in the top third of the oven so that the top of the cake will be about 6 inches from the heat.
- Combine the brown sugar, melted butter, milk, and coconut. Spread over the warm cake.
- Broil about 3 minutes, or until the coconut is toasted and the topping is bubbly.
- Serve the cake with sweetened whipped cream.
Notes
Recipe slightly adapted from Land O'Lakes.
13 Comments on “Blueberry Cake with Toasted Coconut Topping”
That looks amazing. You had me at blueberries and coconut. Just did some zucchini and lime and coconut loaves that I loved because of the coconut added. HA.
I’m on the cusp. We have a long growing season here so we should still see the berries at the farmers’ market until the end which is October but my brain is starting to think “pumpkin” and “apple” and “pear” and deep spices. So I did a pear cake with summer pears and fall spices. Have to say it was nice to smell those deep aromas in the kitchen when it baked. But…still plenty of time to make blueberry and plum and pear and apple and peach things before the season is done. Thanks, Jennifer!!
This dish looks great! It combines blueberries and coconut — my 2 favorite foods at the moment!
I have to hide coconut from the.boy as well! Next time we make coconut recipes, we should just share with each other. I would happily eat a slice (or eight) of this!
We should, Joanne! Maybe we should organize the NYC Coconut Club. 😉
I’ve never tried coconut and blueberries together. This sounds divine! I can’t wait to try it!
It’s wonderful and simple. MIND that suggestion to watch it closely while the topping is under the broiler.
I’m with you on cakes that are simple and don’t require faffing about with frosting and this one is delicious!
It’s like a Lazy Daisy cake in a party dress. I made it almost exactly to your recipe except for two very minor substitutions. I used frozen blueberries because it’s not yet blueberry season and I had to use thread coconut as I can’t get sweetened flaked coconut in NZ.
I made this last night for supper. It was wonderful. If I make a full size cake one of two things happens. 1. I eat most of it myself (I don’t need to do that) or 2. It ruins before we eat all of it. This was the perfect size and it is wonderful. I had fresh blueberries and just came to Bake or Break and did I search. I tried this because I had all of the ingredients on hand and I love coconut. This will definitely go in my binder of favorite recipes!
I’m so glad you liked the cake, Sarah!
This was wonderful! Not too sweet, just right. And, the combination of blueberries and coconut was perfect.
I like to make baked items to send with my husband to work, so if I made it in a 9″ square pan should the baking time be cut back by about 5 minutes? I’m assuming it would be thinner because the volume of the 9″ square would be larger than the 9″ round and the cake would not need to bake as long. Appreciate your input.
Thank you.
Hi, Jackie. I’ve not made this cake in a 9-inch square pan, but you will likely need to reduce the baking time. I’d check for doneness after 35 or 40 minutes.
Hi!
I was just wondering if you used light or dark brown sugar?
Thanks!
Sarah
I almost always use light brown sugar, but either is fine.