Coconut Blueberry Cake

Coconut Blueberry Cake

 Made  times

"My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with coconut. Bake at 375 degrees F for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack.
  3. In a small saucepan, combine 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 the lemon sauce.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.

Reviews

20
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This cake is great. I would make it again in a heartbeat! I don't understand troglodytes like "sugarbean" that give a recipe a low rating, because they changed the recipe and didn't like it! Wh...

Most helpful critical review

I followed the cake recipe as written but I sprinkled the coconut on with about 10 minutes left in the oven so it didn't dry out too much. I knew by reading the "glaze" recipe that I wouldn't ...

Most helpful
Most positive
Least positive
Newest

This cake is great. I would make it again in a heartbeat! I don't understand troglodytes like "sugarbean" that give a recipe a low rating, because they changed the recipe and didn't like it! Wh...

A great summer/winter cake. I had no coconut flakes, but lots of blueberries. So I added some coconut extract to milk/oil/egg mixture. I also added cinnamon to dry mixture. I prepared glaze a...

I used 1/4 cup applesauce and 1/4 cup oil instead of 1/2 cup oil. It was delicious! It looked like too much glaze when I was putting it on, but it soaked into the cake a bit, and turned out just...

AMAAAAAAZZZZING cake! Made it for Sunday dinner; it couldn't have been easier or quicker! I skipped the lemon sauce (no time) and we ate it with vanilla and fudge ripple ice cream. The only chan...

I made this for my daughters birthday party everyone loved it! My dad had 4 pieces and he never eats dessert. I also made one fort church. Everyone raved about it. I saw a women trying to e...

This cake tasted good. I think its more of a breakfast/coffee cake. The glaze instructions were to involved so i simply mixed powdered sugar with lemon juice instead.

I followed the cake recipe as written but I sprinkled the coconut on with about 10 minutes left in the oven so it didn't dry out too much. I knew by reading the "glaze" recipe that I wouldn't ...

Excellent recipe - everyone wanted second helpings!

Mmmmmm! Works for me just fine without the lemon sauce, but may try that next time. Not too sweet and was delicious both plain as a coffee cake as well as with vanilla ice cream for dessert. It ...

Other stories that may interest you