The cake ingredients are 1 pint blueberries, 1 ½ cups and 1 tablespoon flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ cup Greek yogurt, ½ cup sweetened coconut flakes, 1 cup sugar, 3 eggs, zest and juice of 1 lime, ½ teaspoon vanilla extract, and ½ cup vegetable oil. The ingredients for the crumb topping are 3 tablespoons flour, 3 tablespoons brown sugar, ¼ cup walnuts, ¼ cup sweetened coconut flakes, and 2 tablespoons butter.
While the blueberries were preparing for their debut, I combined the flour, baking powder, salt, and coconut flakes and whisked them together. You my wonder why I used 1 1/2 cups and 1 tablespoon of flour because that is a reasonable question. The author of the lemon blueberry yogurt used a tablespoon of flour to coat her whole berries before stirring them into the batter. I didn't realize the purpose of this random tablespoon of flour until after my cake had finished baking.
I then combined the yogurt, sugar, eggs, lime zest, lime juice, vanilla, and vegetable oil. I used a bowl that was much too small so I had to carefully whisked these ingredients together.
I added the thick blueberry sauce and liquid mixture into the flour. I combined all the ingredients and then poured the dough into a greased loaf pan. What pretty purple batter!