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This blueberry coconut muffin cake is the answer when you crave something cozy and comforting but also want a treat that feels light. Big, soft, and bursting with juicy blueberries, it gives you muffin goodness in a shareable cake form. Thanks to apple sauce, Greek yoghurt, and vanilla, every bite is tender and moist yet free from heavy butter. Perfect for breakfast or an afternoon pick-me-up with your favorite mug of tea or coffee.
The first time I baked this muffin cake was on a chilly Sunday morning when friends dropped by unexpectedly. It came together before the kettle was done boiling and had everyone hovering in the kitchen for seconds.
Ingredients
- Blueberries: bring sweet and tart flavor to every bite. Choose firm berries with deep color
- Unsweetened shredded coconut: adds subtle richness. Look for finely shredded coconut for best texture
- Apple sauce: replaces butter for moisture and a hint of sweetness. Go for unsweetened and smooth
- Greek yoghurt: gives a tender crumb. Full fat or low fat both work but thick Greek style yields best results
- Eggs: provide structure and help the cake rise. Use large eggs at room temperature
- Vanilla extract: rounds out the flavor. Pure vanilla makes a big difference
- All-purpose flour: keeps things light. Sift it before using for fluffiest texture
- Baking powder: lifts the cake. Ensure yours is fresh and lump free
- Sugar: sweetens and balances the berries. Fine white sugar incorporates most evenly
- Salt: enhances flavor and balances sweetness. Use fine sea salt for best distribution
Instructions
- Prepare and Preheat:
- Heat oven to 350 degrees Fahrenheit. Grease an eight inch round or square cake tin and line with parchment paper so the cake lifts out easily
- Mix the Wet Ingredients:
- In a large bowl whisk together apple sauce Greek yoghurt eggs and vanilla extract until smooth and creamy. Take a minute to make sure everything is fully blended
- Combine Dry Ingredients:
- In a separate bowl sift together flour baking powder sugar and salt. This prevents lumps and keeps the crumb soft
- Bring it Together:
- Add the dry ingredients to the wet mixture. Gently fold together with a spatula until almost combined. Avoid overmixing to keep the cake fluffy
- Add Coconut and Blueberries:
- Reserve a few blueberries for the top and stir the rest into the batter along with the shredded coconut. Give it a few gentle turns just to distribute evenly
- Transfer to Tin:
- Pour the batter into your prepared tin and smooth the top. Scatter the reserved blueberries over for a pretty finish
- Bake:
- Place on the center rack and bake for thirty to thirty five minutes. The top should be pale gold and a skewer inserted into the center comes out with moist crumbs clinging
- Cool and Serve:
- Let the cake cool in the tin for fifteen minutes then lift it out and cool completely on a rack. Slice while just barely warm for maximum muffin like softness
My favorite part about this recipe is the magic of apple sauce. It amazed me how soft and buttery the crumb becomes with just a scoop of apple sauce and a spoonful of yoghurt. I still remember my son sneaking spoonfuls of blueberries while helping me scatter some on top of the batter.
Storage Tips
Store your blueberry coconut muffin cake in an airtight container at room temperature for up to two days. If you want to keep it longer pop it in the fridge and slice as needed. To refresh that just baked softness warm slices for a few seconds in the microwave or low oven.
Ingredient Substitutions
If you do not have Greek yoghurt a thick plain yoghurt or even sour cream works too. Frozen berries can stand in for fresh but toss them in flour first to prevent bleeding. For coconut free palates simply swap it for a handful of chopped nuts for balanced texture.
Serving Suggestions
Serve generous wedges for breakfast with coffee or as a brunch centerpiece. A dollop of whipped Greek yoghurt with a drizzle of honey makes it decadent. For dessert try pairing with ice cream or a dusting of powdered sugar.
Cultural and Historical Context
Muffin cakes are a twist on classic breakfast muffins giving the comfort of a muffin with the ease of slicing and sharing. The pairing of berries and coconut is inspired by Australian home baking traditions where these flavors meet in everything from slices to tea cakes for family gatherings.
Seasonal Adaptations
In summer swap blueberries for fresh raspberries or blackberries. In colder months fold in frozen berries straight from the freezer. Coconut can be left out or doubled for a more wintery treat.
Success Stories
Many readers have shared how this cake is now their breakfast tradition. My friend started making it for weekend sleepovers and her kids love waking up to the smell of blueberries baking. Another friend enjoys baking it for office coffee breaks where it disappears in a flash.
Freezer Meal Conversion
This muffin cake can be wrapped well and frozen in slices. Defrost at room temperature or gently warm in the oven for a soft fresh experience even weeks later. It is a lifesaver for spontaneous visitors or when you need something sweet at short notice.
Muffin cake with blueberries and coconut is always a hit and makes a cozy centerpiece for any breakfast or brunch. Enjoy a slice fresh from the oven or freeze extras for last minute treats.
Common Recipe Questions
- → What makes this cake extra fluffy?
The use of applesauce and Greek yogurt adds moisture and creates a tender, muffin-like texture without heaviness.
- → Can I substitute the coconut for another ingredient?
Shredded coconut brings unique flavor, but you can use almond flour or omit it for a simpler blueberry cake.
- → How do I prevent blueberries from sinking?
Lightly tossing blueberries with a little flour before folding them into the batter keeps them evenly distributed.
- → Can butter be added to this cake?
Yes, you can substitute some of the yogurt or applesauce with melted butter for a richer taste if desired.
- → What’s the best way to serve this cake?
It's delicious warm with coffee or tea, and even better topped with a little nut butter or fresh berries.