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This blueberry coconut muffin cake is light as a cloud with juicy bursts of blueberry and the subtle, almost buttery richness of coconut. My goal was to create a cake that has all the nostalgia of a bakery muffin but with a fraction of the fat. Instead of using butter, it gets its tenderness and incredible softness from Greek yogurt and applesauce, making it just right for breakfast or an afternoon treat.
When I first tested this cake, I shared it with my daughter who declared it her new favorite breakfast and now requests it almost every Sunday morning.
Ingredients
- Fresh or frozen blueberries: choose plump and sweet berries for the juiciest bursts
- Shredded coconut: gives a subtle tropical note and extra softness look for unsweetened for best texture
- All purpose flour: classic baking base for a tender crumb sift to prevent lumps
- Greek yogurt: provides tang and moistness stick to whole or low fat versions for richness
- Applesauce: replaces butter and keeps the cake incredibly light unsweetened is best
- Eggs: bind everything together free range or organic if you can find them
- Vanilla extract: rounds out the sweetness use pure extract for authentic flavor
- Baking powder and baking soda: lift and fluff the cake make sure they are fresh for best rise
- Granulated sugar: just enough to sweeten without overpowering swap a portion for coconut sugar if you love caramel notes
- Salt: sharpens the flavors a small pinch makes a big difference
Instructions
- Prepare the Pan and Oven:
- Preheat your oven to 350 degrees Fahrenheit. Line a cake pan with parchment so the cake lifts out easily. Lightly mist the paper and the sides to prevent sticking.
- Mix Dry Ingredients:
- In a large bowl whisk together flour baking powder baking soda salt and coconut. Spend a good minute here to distribute everything evenly and break up any flour pockets.
- Blend Wet Ingredients:
- In another bowl combine applesauce Greek yogurt eggs sugar and vanilla extract. Whisk energetically until smooth and slightly frothy. You want to really blend the yogurt and applesauce so there are no lumps.
- Combine Wet and Dry:
- Tip the wet ingredients into the dry ingredients bowl. Stir gently with a spatula until just combined. Stop as soon as you see no dry spots to keep the cake fluffy. Do not overmix or it can get tough.
- Fold in Blueberries:
- Sprinkle blueberries with a teaspoon of flour to prevent sinking and fold them in gently. Overmixing at this step can break the berries. Just a few folds until distributed is enough.
- Bake:
- Pour the batter into your prepared pan and level the top. Bake in the preheated oven for 32 to 38 minutes until a toothpick emerges clean with just a few crumbs. The top should be pale gold and springy.
- Cool and Slice:
- Let the cake cool in the pan for 10 minutes this helps set the crumb. Transfer to a rack and let cool completely before slicing for perfect squares.
The shredded coconut always stands out to me because it gives this gentle chew and that big bakery style aroma. My family now expects this cake on every birthday breakfast table and it disappears almost instantly even before the coffee is poured.
Storage Tips
This cake stays soft wrapped on the counter for up to three days or in the fridge for five. If you want to keep it longer slice and freeze individual squares. Thaw at room temperature or give a quick zap in the microwave for that just baked fluffiness.
Ingredient Substitutions
Use frozen berries if fresh are out of season. Replace half the flour with whole wheat flour for extra nutrition but keep the cake moist. Coconut yogurt or even unsweetened regular yogurt works well in place of Greek yogurt for dairy free needs.
Serving Suggestions
Nice with a dusting of powdered sugar or a drizzle of warm lemon glaze for lemon lovers. Lovely with a cup of spiced tea or hot coffee. For brunch serve alongside creamy scrambled eggs and bright fresh fruit.
Cultural and Historical Context
Both blueberries and coconut have roots in traditional baking all over the world from New England blueberry cakes to coconut-heavy European sweet breads. This recipe takes the best from both traditions. Using applesauce for tenderness echoes old-school American home baking wisdom where cooks often swapped applesauce in to cut down on fat during lean times.
Seasonal Adaptations
Swap in blackberries or raspberries for a twist on summer mornings. Add orange zest in winter for extra brightness. Top with toasted coconut flakes for sweet crunch.
Success Stories
A friend once baked this cake as a surprise for her neighbor and texted that the entire pan was gone in an afternoon. It truly is a crowd pleaser even for those who do not love coconut because the flavor blends so well with the blueberries.
Freezer Meal Conversion
Slice the cake after cooling and store in freezer bags. When mornings are busy just grab a piece and let it thaw while you get ready. The texture holds up beautifully even after freezing something I discovered on a whim and now always keep a batch handy for rushed weeks.
This cake is a joyful treat for breakfast, brunch, or snacking. The soft crumb and coconut aroma make every bite feel special.
Common Recipe Questions
- → How do I achieve a fluffy texture?
Use Greek yogurt and apple sauce for moisture, avoid overmixing the batter, and bake just until set.
- → Can I substitute fresh blueberries with frozen?
Yes, use frozen blueberries straight from the freezer without thawing to prevent excess moisture.
- → Is butter necessary for this cake?
No, apple sauce and Greek yogurt provide moisture and richness without added butter.
- → Does coconut flavor overpower the cake?
No, coconut gives a subtle, buttery note that complements the blueberries without dominating.
- → What is the best way to serve this cake?
Serve warm or at room temperature with a mug of coffee, tea, or hot chocolate for a cozy breakfast.
- → Can I add nuts or other toppings?
Yes, sprinkle sliced almonds or shredded coconut on top before baking for extra texture and flavor.