Blueberry Muffin Cake with Coconut Cookie Crumble {Wish Me Luck!!}
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
Juicy blueberries are sprinkled throughout this moist, fluffy cake which is topped with the most incredible, buttery coconut cookie crumble.
  • 2 eggs
  • 1 cup white sugar
  • 1 cup buttermilk
  • ½ cup coconut oil
  • 1 tsp fresh lemon juice
  • 1 & ½ tsps vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1 & ½ cups blueberries (frozen, or fresh -- I used frozen and used them straight from the freezer. No need to thaw or their color may leak more throughout the batter).
  • ¼ cup all purpose flour
  • ¼ cup ground coconut cookies (like the crunchy kind by Pepperidge Farm)
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • ⅓ cup old-fashioned quick-cooking oats
  • ½ cup sweetened flaked coconut
  • Pinch salt
  • ¼ cup cold butter, cut into small cubes
  • White chocolate chips, if desired (optional)
  1. Preheat oven to 350 degrees F. Liberally grease a 9x9" baking pan with cooking spray and set aside.
  2. In a medium bowl, combine the coconut cookie crumble ingredients. Using a fork, pastry blender or your fingers, gently work the cubed cold butter into the dry mixture until coarse crumbs form. Make sure you incorporate all of the powder that tends to gather around the bottom of the bowl.
  3. In a large bowl, whisk together the eggs and the white sugar until pale in color and combined. Gradually stir in the buttermilk, coconut oil, lemon juice and vanilla until the mixture comes together. Stir in the flour, pinch of salt and the baking powder until the batter comes together. Gently fold in the blueberries.
  4. Pour the batter into the pan in an even layer. Evenly top with the coconut cookie crumble. Tent the pan loosely with foil and bake in the hot oven for approx. 40 minutes, or until a toothpick inserted near the center comes out mostly clean. Sprinkle the top with the white chocolate chips, if you'd like. Cool the cake completely before cutting into squares. Store in the fridge in an airtight container.
Recipe by The Domestic Rebel at