This coconut blueberry crumb cake recipe is a tropical twist on the classic. The cake is moist and nutty, with a sweet blueberry filling and a crunchy coconut crumb topping. To make the cake, you'll need flour, sugar, baking powder, salt, butter, eggs, coconut milk, vanilla extract, and fresh blueberries. Mix the dry ingredients together, then add the wet ingredients and mix until smooth. Fold in the blueberries and pour the batter into a greased baking dish. To make the crumb topping, mix flour, sugar, butter, and shredded coconut until crumbly, then sprinkle over the cake batter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
