Coconut Blueberry Cake

By Nanatimesthree

Ingredients

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

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 9 x 13 dish. Sprinkle with coconut. Bake at 375 for 22 to 24 minutes. Cool on a wire rack.

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