Blueberry Coconut Muffin Cake

This blueberry coconut muffin cake magically combines all the best parts of bakery muffins into one super—soft sliceable treat It is absolutely loaded with juicy blueberries and silky hints of coconut with not a bit of heaviness It is secretly light thanks to a clever mix of applesauce and Greek yogurt so you get a big gorgeous crumb without the richness of butter A slice is perfect with your morning coffee or for a cozy afternoon snack

I first baked this on a lazy weekend when I needed to use up overripe blueberries My family now asks for it every time blueberries are in season and it is a favorite potluck request

Ingredients

• All purpose flour: provides structure and a tender base I sift mine for extra fluffiness
• Baking powder: helps the cake rise high and create that classic muffin crumb Use fresh baking powder for best lift
• Fine sea salt: enhances all the flavors and balances the sweetness
• Granulated sugar: sweetens and helps hold moisture I like to use extra fine baking sugar for even blending
• Unsweetened applesauce: replaces most of the fat with moisture and subtle flavor Choose a plain variety without added sugar
• Low fat Greek yogurt: gives tang creaminess and tenderness to the crumb Use thick strained yogurt for best texture
• Coconut oil or light vegetable oil: brings just enough richness to support the coconut flavor Opt for cold pressed coconut oil for more aroma
• Pure vanilla extract: rounds out the cake Choose a high quality vanilla if possible
• Eggs: bind everything and give a plush fluffy texture Use room temperature eggs for maximum lift
• Shredded unsweetened coconut: sprinkles coconut taste into every bite Go for finely shredded coconut that is soft not dry
• Fresh blueberries: bring bursts of juicy flavor Try to select firm ripe berries They hold up better during baking and do not bleed as much

Instructions

Mix the Dry Ingredients:

In a large mixing bowl whisk together flour baking powder salt and sugar Make sure everything is evenly distributed so each bite bakes up just right

Combine Wet Ingredients:

In a separate bowl whisk together applesauce Greek yogurt oil vanilla extract and eggs until smooth The mixture should be creamy and free of lumps

Blend and Fold:

Pour the wet mixture into the dry ingredients Stir gently with a spatula until almost fully combined You want a few streaks of flour to remain at this stage for a tender crumb

Add Coconut and Blueberries:

Sprinkle the shredded coconut evenly over the batter Gently fold in most of the blueberries Taking care not to overmix helps keep the cake soft and the berries whole

Fill the Pan:

Spoon the thick batter into a lined or greased round or square cake pan Scatter the reserved blueberries over the top so every bite gets a juicy finish

Bake and Test:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit until the top turns light golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs This usually takes thirty to forty minutes Cool before slicing for the fluffiest texture

I love the texture the shredded coconut gives this cake There is always a little chew and all the flavor without using actual butter My kids still do not know how healthy it really is and that makes every bite even sweeter

Storage Tips

Once cooled cover leftovers and keep at room temperature for up to two days For longer storage wrap tightly and refrigerate for up to five days The cake is fantastic reheated for a few seconds in the microwave If freezing slice the cake and wrap well Before enjoying just let thaw overnight in the fridge

Ingredient Substitutions

No Greek yogurt Use regular plain yogurt or even sour cream Both give a slight tang and creaminess If you only have sweetened applesauce just reduce the sugar in the recipe Bit short on blueberries Try adding raspberries or chopped strawberries for a summery twist The shredded coconut can be swapped for coconut flakes but pulse them in a blender so they do not make the cake too coarse

Serving Suggestions

Serve thick slices with a swirl of Greek yogurt and a drizzle of honey for breakfast It pairs perfectly with a mug of tea or rich coffee If you are feeling indulgent try topping warm slices with a spoonful of whipped cream or a little Nutella for dessert The cake travels well so it is great for picnics or brunch parties

Recipe Origin and Memories

This recipe was born out of needing a lighter treat that still felt comforting and special Inspired by classic coconut cakes and breakfast muffins it hits that nostalgic bakery muffin mark but without the guilt My grandmother always said coconut makes everything taste buttery without any actual butter She was so right Watching my kids sneak a second piece with blue stained fingers reminds me that a simple homey cake can create the best memories

Seasonal Adaptations

Try lemon zest in the batter for spring brightness Chop ripe peaches and add with the blueberries for summer Sprinkle with cinnamon sugar before baking for autumn coziness

Success Stories

Many of my friends have brought this muffin cake to book clubs and school events getting asked for the recipe every time It is kid approved adult approved and busy mom approved

Freezer Meal Conversion

Slice cooled cake wrap each portion snugly in plastic and freeze for up to two months To enjoy a quick breakfast or snack just grab a slice and warm in the microwave or toaster oven It tastes freshly baked every time

This cake combines all the bakery muffin magic into one slice It is simple to make and delivers comfort with every bite

Common Questions About Recipes

→ What makes this muffin cake fluffy?

The cake's fluffiness comes from Greek yogurt and apple sauce, which keep it moist and airy without needing butter.

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Toss them in a little flour before folding in to prevent sinking.

→ Is the coconut flavor strong?

The coconut provides a subtle, buttery note that pairs wonderfully with the blueberries without being overpowering.

→ Can I substitute the yogurt?

You can use plain or vanilla yogurt, or swap for a dairy-free alternative if needed for a similar texture.

→ How should I serve this cake?

Try it warm for breakfast, with coffee, tea, or even a drizzle of chocolate for extra enjoyment.