Blueberry Snack Cake with Buttery Coconut Crumbs

Hello bakers!

I’m gonna make you love me! Yes, I can and I will after you taste this delicious, tender, blueberry snack cake.

This light snack cake made with fresh or frozen blueberries is baked in a buttery, sweet, cinnamon flavored cake and topped with a crumbly, coconut, walnut crumb.

It’s super easy to make and can be enjoyed for breakfast or for an afternoon treat.

I promise you will love it!

Meet ya in the kitchen!


1 stick butter, softened                                                   

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs, room temperature

1 cup sour cream or yogurt

2 teaspoon vanilla extract

1 1/2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup blueberries, fresh or frozen

Cinnamon Mixture:

2 tablespoons granulated sugar

2 1/2 teaspoons cinnamon

1 1/2 teaspoons instant coffee

pinch of salt


1/2 cup flour

1/2 cup brown sugar, packed

5 tablespoons butter, melted

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cardamon

3 tablespoons sweetened coconut

1/4 cup walnuts, chopped

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees.  Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Set aside.

For the Crumbs:

Put the flour, brown sugar, salt, cardamom, cinnamon, coconut, and walnuts in a small bowl.  Add melted butter and then use a fork to blend until crumbs are formed.  Set aside in the refrigerator until needed.

For the Cake: 

Stir 2 tablespoons of sugar, 2 1/2 teaspoons of cinnamon and the instant coffee together in a small bowl.  Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt, set aside.  Toss the blueberries with 1 1/2 teaspoon of the flour mixture in a medium bowl until thoroughly coated.

Place the butter in the bowl of a stand mixer or hand-held electric mixer.  Beat on medium speed until smooth, about 3 minutes.  Stop to scrape down the sides of the bowl.  On moderately high speed, blend in the sugars, mix well, about 3 minutes.  Add the eggs one at a time, beating for 30 seconds after each addition.  Blend in vanilla extract. Stop and scrape down the sides of the bowl.

On low speed,  beat in half of the flour mixture, sour cream, then the remaining flour mixture, mixing just until the particles of flour are absorbed.



Scrape half of the batter in the prepared baking pan.  Scatter the coated blueberries over the batter, then dust with the cinnamon mixture over the blueberries.  Cover with the rest of the batter.  Using a spatula, smooth the top, spreading batter to edges of the pan, then sprinkle the prepared crumbs on top.


Bake 55-65 minutes or until golden brown on top and pulling away from the sides, or until a toothpick into the center comes out clean.  Transfer to a rack to cool for 5 minutes before cutting into 9 squares.

Bake some love!

Thanks for stopping by…












3 Comments Add yours

  1. mistimaan says:

    Looks yummy


  2. Angela@grapegravy​ says:

    Sound delicious!


  3. I can see the deliciousness coming through my phone!!

    Liked by 1 person

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