Blueberry Coffee Cake

2 1/3 cups all- purpose flour
3/4 cup unsalted butter, room temperature
1 cup flaked sweetened coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
2 1/2 cups fresh blueberries

 

*Combine 1/3 cup flour, 1/4 butter, coconut, brown sugar and cinamon in a medium bowl. Mix until moist and crumbly. Set toping aside.
*Preheat oven to 375F. Sift remaining 2 cups flour, baking powder and salt in a small bowl.
*Using an electric mixer, beat remaining 1/2 cup butter in a large bowl untill fluffy. Gradually add sugar, beating until well blended. Add eggs one at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in three additions each. Fold in blueberries.
*Butter and flour a 13x9x2 inch baking pan. transfer batter to baking pan.Sprinkle topping evenly over batter.Bake until tester inserted into center come out clean and topping is golden brown, about 40 minutes.