blueberry-coconut coffee cake

blueberry buckle 1

I was recently burdened with an overabundance of blueberries. (What a hard life I have, I know)

As much as I love blueberries I was nearing the end of my week and still had more than I could eat sitting in the fridge taunting me, threatening me that they were going to turn at any minute. The worst thing about berries is that they turn from delicious to inedible in the blink of an eye.

What was I to do with these berries? How could I possibly relieve myself of this awful burden?

The same way I solve all of my other problems, apparently, with cake!

As though it was meant to be, I came across the Bon Appetit recipe for a blueberry buckle and the clouds parted and the angels sang and all was right in the world again….

blueberry buckle 2

And I thought I would kick up the summer appeal by adding a bit of tropical coconut… because coconut = summer, right? Something like that.

I’m not sure what exactly differentiates a buckle from a coffee cake or any other cake for that matter… then again, who does? According to this article, this thing isn’t even a buckle, anyway! I think this counts as “coffee cake” in my book, but if they want to call it a buckle, I’m down for that too.

“A cake by any other name still tastes as sweet…”

Right?

But this buckle/cake/coffee cake/sugar-flour-butter-baby was amazing.

This was one of the most tender cake/cake-like-items that I have ever put in my mouth. The fact that it was filled to the brim with tart-yet-sweet blueberries and topped with glorious cinnamony streusel just made it all that much better. This cake “buckle”  is just as suited to accompany your morning coffee as it is for you after-dinner scoop of ice cream.

blueberry coconut coffee cake

Prep Time: 14 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 9-inch cake

Ingredients

    For the streusel
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup (1/2 stick) unsalted butter, chilled
  • For the buckle
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup coconut cream (or full-fat coconut milk)
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 12 ounces blueberries

Instructions

    Prepare for baking
  1. Prepare a 9-inch round spring-form pan with flour and butter (or use baking spray) and line with parchment. Preheat oven to 350F degrees.
  2. Make the topping
  3. Whisk all streusel ingredients together except butter.
  4. Cut butter into 1/2-inch cubes and cut into the streusel mixture until evenly distributed.
  5. Make the buckle
  6. In a small bowl, mix together the flour, baking powder, and salt.
  7. In a large bowl or stand mixer, beat butter with sugar on high until the butter is pale and fluffy, about five minutes. Beat in egg and vanilla until incorporated.
  8. Turn speed to low and add the flour mixture in two additions alternating with the coconut cream, just until incorporated.
  9. Gently fold in the blueberries into the batter and scrape the batter into the pan. The batter will be thick and chock-full of blueberries. Gently press the batter into the pan with your hands or a spatula until it covers the bottom of the pan.
  10. Top batter with streusel and bake 80 to 90 minutes until baked through. Cool at least 30 minutes on a wire rack still in the pan.

Notes

* You will want to use a spring-form pan here since you cannot turn out the cake (or you will lose all of the delicious streusel)

* Though blueberries are used here, feel free to use any fruit you like or no fruit at all. This cake is AMAZING.

This recipe was adapted from Bon Apetit, July 2014

http://wee-eats.com/2014/07/28/blueberry-coconut-coffee-cake/

3 thoughts on “blueberry-coconut coffee cake

  1. Okay. I want this right now. We ALWAYS have blueberries in the house, as a friend of mine is a blueberry farmer. We fill our freezer in August, and eat them all year round! And cake is one of the bestest ways to portage them into your belly…

  2. oooohhhhh it looks so perfect! and so crunchy on top, which i love in a coffee cake. I’m squarely for calling it a coffee cake…here’s why: i would eat it WITH coffee, because i drink coffee in the morning, and this cake could never just sit there until later in the day because i’d have to consume first thing, exactly like i consume coffee. I’m totally making this.

  3. How did you know I’ve been wanting to make coffee cake?! I’ve been trying to think of what to add to it. Blueberries and coconut sounds like a tasty combo. And that topping!! I’d eat it off first, for sure.

Somethin' to say? Share it here!