Toasted Coconut-Topped Blueberry Cake Best Dishes
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| Toasted Coconut-Topped Blueberry Cake |
"I have altered my grandmother's well-known blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a first-rate addition to the cake."
Ingredients :
- Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- half of teaspoon salt
- 2 cups fresh blueberries
- 1/3 cup vegetable shortening
- 1 cup white sugar
- 1 egg
- three/4 cup milk
- Topping:
- 3/4 cup white sugar
- 3/four cup all-motive flour
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter
- half of cup toasted flake coconut
Instructions :
| Prep : 20M | Cook : 9M | Ready in : 2H40M |
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- Preheat an oven to 350 levels F (one hundred seventy five ranges C). Grease and flour a 9x9-inch rectangular baking pan.
- Whisk 2 cups flour, baking powder, and salt collectively in a blending bowl; set aside. Toss the blueberries in a bit of the flour aggregate till covered; set aside.
- Beat the shortening and 1 cup sugar with an electric powered mixer in a big bowl until light and fluffy. Beat inside the egg. Pour in the flour combination alternately with the milk, mixing till just integrated. Fold in the floured blueberries, mixing just enough to calmly combine. Pour the batter into prepared pan.
- To make the topping, combine 3/four cup sugar, three/4 cup flour, and the cinnamon in a bowl. Cut inside the cold butter with a pastry blender until no small portions of butter stay. Stir inside the toasted coconut, then sprinkle the topping evenly over the cake.
- Bake within the preheated oven until a toothpick inserted into the middle comes out easy, about 1 hour and 10 mins. Cool in the pans for 10 minutes earlier than eliminating to cool completely on a cord rack.
Notes :
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