Blueberry Coconut Muffin Cake (Printer-Friendly)
Soft, fluffy cake with bursts of blueberry and subtle coconut, ideal with coffee or tea.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
2/3 cup unsweetened applesauce
06 -
1/2 cup Greek yogurt
07 -
1/2 cup sugar
08 -
1 teaspoon vanilla extract
09 -
2 large eggs
→ Flavor Additions
10 -
1/2 cup unsweetened shredded coconut
11 -
1 cup fresh blueberries
# Steps to Follow:
01 -
Preheat the oven to 350°F (176°C). Lightly grease a round 9-inch cake pan and line the base with parchment paper.
02 -
In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until thoroughly blended.
03 -
In a separate bowl, whisk applesauce, Greek yogurt, sugar, vanilla extract, and eggs until mixture is smooth and fully combined.
04 -
Add wet ingredients to the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
05 -
Fold in shredded coconut and gently add blueberries, distributing evenly through the batter.
06 -
Transfer the batter into the prepared cake pan, smooth the surface, and bake for 30–35 minutes or until a toothpick inserted into the center emerges clean.
07 -
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
# Helpful Hints:
01 -
Toss blueberries lightly with a spoonful of flour before adding to prevent them from sinking to the bottom during baking.