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Coconut Blueberry Cake Recipe

Coconut Blueberry Cake Recipe photo by Taste of Home

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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

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Coconut Blueberry Cake Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 12-15 Servings

15 25 40

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 canola 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 the center comes out clean. Cool on a wire rack.
In a small saucepan, combine the 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 lemon sauce. Yield: 12-15 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 slice) equals 272 calories, 12 g fat (4 g saturated fat), 33 mg cholesterol, 160 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Coconut Blueberry Cake in Taste of Home June/July 2004, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Coconut Blueberry Cake

Coconut Blueberry Cake

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Reviewed on Feb. 12, 2013 by Bookqueen

I skipped the lemon sauce, and the cake is still delicious! The flavor of the blueberries really comes through. I would add grated lemon rind and a little lemon juice to the cake next time if not using the sauce.

Reviewed on Jul. 28, 2011 by baristababe

Fav summer cake! Sauce balances the sweetness of the cake perfectly :)