Blueberry Coffee Cake
2-1/2 cups unbleached all-purpose flour, divided
3/4 cup (1-1/2 sticks) unsalted butter, room temperature, divided
1 cup sweetened flaked coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
1 12-ounce package frozen blueberries, unthawed, or 2-1/2 cups fresh blueberries
Combine 1/3 cup flour, 1/4 cup butter, coconut, brown sugar, and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
Preheat oven to 375ºF. Butter and flour 13x9x2-inch metal baking pan. Sift remaining 2 cups of flour, baking powder, and salt into small bowl. Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
Transfer batter to prepared pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center come out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.
That's all she wrote, folks!