Blueberry Coconut Muffin Cake (Printer-Friendly)

Soft cake with blueberries and coconut. Light, fluffy, low fat—a delightful breakfast or snack with coffee or tea.

# What You'll Need:

01 - 1 1/2 cups (225 g) all-purpose flour

02 - 1 teaspoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1/4 teaspoon sea salt

05 - 1/2 cup (120 g) unsweetened apple sauce

06 - 1/2 cup (120 g) non-fat Greek yogurt

07 - 1/2 cup (100 g) granulated sugar

08 - 2 teaspoons vanilla extract

09 - 1/2 cup (45 g) unsweetened desiccated coconut

10 - 1 1/2 cups (220 g) fresh blueberries

01 - Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and sea salt until evenly mixed.

03 - In another bowl, blend apple sauce, Greek yogurt, granulated sugar, and vanilla extract until well combined.

04 - Add desiccated coconut to the wet ingredients and mix thoroughly.

05 - Gently fold wet mixture into dry mixture until just combined; avoid over-mixing for optimal fluffiness.

06 - Fold fresh blueberries gently into the batter, ensuring even distribution.

07 - Pour batter into prepared cake tin and level the top with a spatula.

08 - Bake in preheated oven for 30–35 minutes, or until a toothpick inserted in the center emerges clean.

09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

01 - For extra coconut flavor, sprinkle a little extra desiccated coconut on top before baking.

02 - To prevent blueberries from sinking, lightly toss them in flour before adding to the batter.