I haven’t had the best of luck with blueberries lately. We went blueberry picking a few weeks ago with our three year-old nephew and every time I looked down at my bucket, my hard-earned supply had vanished. He’d eaten them. He said, “It’s okay Aunt Lesleigh, you’ll pick more.” Well, I didn’t. It was “hot” and I was tired. So I went to Costco and bought a gigantic container of blueberries and pretended they were my bounty from the Alaskan wilderness. Then, in a frenzied moment of quickly prepping a hangry babe’s lunch I dropped the ginormous container of blueberries. On the floor. They dispersed immediately and scattered everywhere. Charlie, who is usually at the ready for fallen snacks, couldn’t keep up with the bouncing fruit and smashed several into the rug. Waverley looked at me curiously. I sighed. Defeated.
So, I picked them up, rinsed them off, and baked blueberry coffee cake. (And then sent it to Nate’s work.) From me to you, with hopefully only a few extra hairs. 
- ⅓ cup granulated sugar
- ½ cup unbleached all-purpose flour
- One teaspoon ground cinnamon
- ¼ cup (1/2 stick) unsalted butter
- Two cups unbleached all-purpose flour
- ¾ cup cake flour
- Two teaspoons baking powder
- ½ teaspoon sea salt
- One stick (eight tablespoons) unsalted butter, softened
- One cup granulated sugar
- Three eggs
- Two teaspoons vanilla extract
- One cup sweetened, shredded coconut
- Two cups blueberries
- 1.5 cups heavy cream
- First, prepare the streusel topping. Combine the ⅓ cup granulated sugar, ½ cup unbleached all-purpose flour, and one teaspoon ground cinnamon. Cut in the ¼ cup unsalted butter with two knives or a pastry blender until crumbly. Set aside.
- Butter and flour a 9x13 baking dish or a Bundt cake pan. Preheat oven to 350 degrees.
- Combine the flours, baking powder, and salt in a small bowl. Set aside.
- Beat the butter and sugar until fluffy. Mix in one egg at a time and the vanilla extract.
- Add the flour mixture to the wet ingredients in three sections alternating with the heavy cream (mix completely with each addition). The batter will be thick.
- Fold in the coconut and blueberries. Pour into the prepared pan. Sprinkle with the streusel topping.
- Bake for 55-60 minutes. Let cool and remove from Bundt pan.
