Blueberry Coconut Coffee Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup milk (I used skim)
• 2 cups fresh blueberries or 2 cups frozen blueberries, unthawed
• 1 1/3 cups shredded coconut

1. Combine flour, sugar, baking powder, salt.
2. Using a pastry blender, cut in butter until mixture is crumbly.
3. In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
4. Gently fold in the blueberries.
5. Pour batter into two greased round 9" baking pans.
6. Sprinkle evenly with coconut.
7. Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
8. Serve warm.

flour, sugar, baking powder, salt, unsalted butter, eggs, milk, fresh blueberries, shredded coconut

Taken from www.food.com/recipe/blueberry-coconut-coffee-cake-191849 (may not work)