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| Blueberry-Coconut Coffee Cake |
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2 cups all-purpose flour |
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1 cup sugar |
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1 tablespoon baking powder |
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1/4 teaspoon salt |
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1/2 cup shortening |
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2 eggs |
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1 cup milk |
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2 cups fresh blueberries |
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1 1/3 cups flaked coconut |
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Combine the first 4 ingredients in a bowl. Cut in shortening until crumbly. |
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In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. |
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Pour batter into two greased 9-inch round baking pans. Sprinkle with coconut. |
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Bake at 375°F for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. |
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