Blueberry Coconut Muffin Cake (Printer-Friendly)

Soft cake with blueberries, coconut, and vanilla. Light, moist, and perfect for breakfast or coffee breaks.

# What You’ll Need:

→ Cake Batter

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsweetened applesauce
07 - 1 cup plain Greek yogurt
08 - 2 large eggs
09 - 1 tablespoon pure vanilla extract
10 - 1 cup blueberries, fresh or frozen
11 - 1/2 cup unsweetened shredded coconut

# Steps to Make This:

01 - Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat together unsweetened applesauce, Greek yogurt, eggs, and pure vanilla extract until smooth.
04 - Gradually fold wet ingredients into the dry mixture, mixing gently until just combined to avoid overworking the batter.
05 - Gently fold in blueberries and unsweetened shredded coconut to evenly distribute throughout the batter.
06 - Pour batter into prepared cake pan, smoothing the top with a spatula.
07 - Bake in the center of the oven for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve as desired.

# Additional Notes:

01 - Use full-fat Greek yogurt for extra richness and moisture if preferred.
02 - For best results, toss blueberries in a tablespoon of flour to prevent sinking.

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