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Coconut Blueberry Cake

By: Janis Plourde

"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"

Rate/Review | Read Reviews (19)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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 cornstarch
1 teaspoon grated lemon peel
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 degrees 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 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.