Coconut Blueberry Cake

By Trix

Taste Magazine

Ingredients

• 2 cups flour
• 1 cup sugar
• 3 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 1/2 cups fresh or frozen blueberries
• 1 cup flaked coconut
• Lemon Sauce
• 1/2 cup sugar
• 4 1/2 tsp cornstarch
• 1 tsp grated lemon peel
• 1 cup water
• 1 tbsp butter
• 2 tbsp lemon juice

Preparation

Step 1

Beat eggs, milk, and oil. Combine first 4 ingredients and add to first mixture. Fold in blueberries. 13x 9 baking dish. Sprinkle with coconut. Bake 375 for 22 min or test clean.
In saucepan combine sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil. Cook til thick. Remove from heat and stir in butter and lemon juice. Cut into squares and drizzle with lemon sauce. 12-15 servings.