Toasted Coconut-Topped Blueberry Cake Recipes
Ingredients
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Cake:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 cups fresh blueberries
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1/3 cup vegetable shortening
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1 cup white sugar
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1 egg
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3/4 cup milk
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Topping:
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3/4 cup white sugar
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3/4 cup all-purpose flour
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1 teaspoon ground cinnamon
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6 tablespoons cold butter
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1/2 cup toasted flake coconut
Directions
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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.
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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.
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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.
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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.
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