Ingredients
For the dough base:
- 1 package Yellow Cake mix 18 oz
Or dough from scratch:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup powdered milk non-fat
- 1 pinch of Salt
Adding to both options:
- 1 cup flour
- 2 tablespoons milk
- 1 packet dry yeast
- ⅔ cup warm water
- 3 eggs
- ½ cup butter
- 1 cup shredded Coconut
The Blueberry Filling (alternatively 2 cans of 21 oz Lucky Leaf Blueberry Pie Filling)
- 2½ cups blueberries fresh, or frozen and thawed
- ¼ cup water
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Sugar Glaze
- 1 cup powered sugar
- 3 teaspoons milk
Step by Step
- Preheat the oven to 350 °F. Grease a 9 x 13 pan with butter or neutral vegetable oil.
- Mix the dry ingredients for the dough together, or put the cake mix in a large bowl. Remove 1 cup of the mix and set aside. Form a pit in the flour and pour the tablespoons of milk into it. Stir in the yeast and mix it with the milk. Add some of the flour mixture from the edge and stir until a paste is formed. The yeast mixture should still be in the pit. Cover the bowl with a kitchen towel and let it sit for 30 Minutes for the yeast to develop.
- Afterwards, add the water and stir. Now add the eggs und mix into a thick and sticky dough. Press it all into the bottom of the prepared pan. Cover again and let sit again at room temperature for 1 hour.
- In the meantime cook your blueberry filling: Add blueberries, water, sugar and lemon juice to a pan, and bring to boil. Let simmer for 10 minutes, until all the berries are all mashed up. Stir in the cornstarch und stir until a smooth texture is reached. Simmer for another minute, then take it off the heat and let cool. Alternatively open the cans of blueberry filling.
- For the crumble top: In a separate bowl, combine the 1 cup of reserved cake mix with the butter and coconut and mash with a fork and then use your fingers to combine. Drop the coconut mixture over the blueberry filling. There’s no need to be perfect or neat.
- Bake at 350℉ for 40 – 45 minutes.
- Cool on a wire rack and make the glaze. Drizzle over the warm cake and serve (with ice cream is preferred)!
Equipment
Nutrition
Serving: 1 gCalories: 576 kcalCarbohydrates: 99 gProtein: 9 gFat: 17 gSaturated Fat: 11 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.4 gCholesterol: 67 mgSodium: 448 mgPotassium: 221 mgFiber: 4 gSugar: 55 gVitamin A: 368 IUVitamin C: 4 mgCalcium: 162 mgIron: 3 mg
