LEMON, COCONUT & BLUEBERRY CRUMB CAKE

Lemon, Coconut & Blueberry Crumb Cake image

Sweeten up your day with this Lemon, Coconut & Blueberry Crumb Cake. Enjoy a slice of our Lemon, Coconut & Blueberry Crumb Cake with your afternoon coffee.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 16 servings

Number Of Ingredients 12

Previous Next

Ingredients

1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup packed brown sugar
2 cups flour, divided
1 cup granulated sugar, divided
1 cup cold butter, divided
2 eggs
2/3 cup sour cream
Zest from 2 lemons
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. baking soda
1-1/2 cups frozen blueberries

Steps:

Heat oven to 350F°F.
Combine coconut, brown sugar, 1 cup flour and 1/4 cup granulated sugar in large bowl. Cut half the butter into small pieces; add to coconut mixture. Use pastry blender or 2 knives to cut butter into coconut mixture until mixture resembles coarse crumbs.
Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream, lemon zest and vanilla; mix well. Combine baking powder, baking soda and remaining flour. Gradually add to sour cream mixture, mixing well after each addition. Stir in blueberries.
Pour batter into 9-inch round pan sprayed with cooking spray; sprinkle with coconut mixture.
Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.841 g, Sugar 0 g, Protein 3 g