Karen Gottlieb 

Preheat oven to 375 F.  Butter and flour 13 x 9 x 2” pan.

 

TOPPING  -  Combine until moist and crumbly.  Set topping aside.

    1/3 C.Flour

    1/4 C. Butter (unsalted),

    1 C. Coconut - flaked, sweetened

    1/2 C. Brown sugar

    1 tsp. Cinnamon

 

COFFEE CAKE -   Mix together- 2 C. Flour

          2-1/2 tsp. baking powder

          1/2 tsp. salt

 

Beat together with electric beaters-  1/2 C butter, (unsalted)

 

Gradually add until well blended  -  1 C sugar

 

Add 2 Eggs - one at a time, beating to blend after each addition.

 

Mix dry ingredients into batter alternating with 1 C. Milk.  

 

Fold in 2-1/2 C. Blueberries.  Transfer to cake pan.  Sprinkle topping evenly  over batter.

 

Bake for about 40 mins. Serve warm or  room temp.