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
Instructions
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.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2014/09/02/blueberry-coffee-cake/