Blueberry Coconut Cake

By GmaJan12

Ingredients

• LEMON SAUCE:
• 2 cups all-purpose flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup canola oil
• 1-1/2 cups fresh or frozen blueberries
• 1 cup flaked coconut
• 1/2 cup sugar
• 4-1/2 teaspoons cornstarch
• 1 teaspoon grated lemon peel
• 1 cup water
• 1 tablespoon butter
• 2 tablespoons lemon juice

Details

Servings 12

Preparation

Step 1

In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small saucepan, combine the sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

Yield: 12-15 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.