Coconut Blueberry Cake
Taste of Home
- try a FREE ISSUE today!
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
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min. + cooling
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. baking dish. Sprinkle with coconut. Bake at 375° 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. Yield: 12-15 servings.