Coconut Blueberry Cake

    Happy Wednesday, y’all! How is everyone’s week going? I’m sorry I didn’t get a Modest Monday post up this week. Last weekend was quite crazy, so it just didn’t get written. Maybe next week. 🙂

    Today I want to share a new recipe I made a couple of weeks ago. Luke and I went blueberry picking on the last day you could go pick your own. This summer has been busy, but I’m glad we made the time to go. Because his family gave us some frozen blueberries from our trip last year, and we picked a huge bucket full this year, I had an abundance of frozen blueberries to use. So, I baked a blueberry cake for Luke. He said it was quite good (I refrained from eating any of it…I’m trying to get healthy and cut a lot of sugar from my diet). Anyway- onto the recipe….

Coconut Blueberry Cake

2 Cups of flour
1 Cup of sugar
3 teaspoons of baking powder
1/4 tsp. salt
2 eggs
1 cup milk
1/2 cup olive oil
1 1/2 cups frozen (or fresh) blueberries
1 cup of flaked coconut

    Preheat oven to 375. In a mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries. Pour into a cake pan. Sprinkle coconut flakes on top. Bake for 23-25 minutes or until a toothpick in the center comes out clean. Enjoy!

    How do you like to eat blueberries? What’s your favorite blueberry recipe?
    Hannah Diane



This post is linking up with I’m Loving It at Tidy Mom.

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