Coconut Blueberry Cake
Why I Love This Recipe
I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.
See other recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com
Ingredients You'll Need
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon 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 teaspoons corn starch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice
Directions
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. x 2-in. baking dish. Sprinkle with coconut. Bake at 375 F. for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack.
In a small saucepan, combine sugar, cornstarch and lemon zest. 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 and drizzle with the lemon sauce. Yield: 12-15 servings
