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Coconut Blueberry Cake Recipe
Coconut Blueberry Cake Recipe photo by Taste of Home

Coconut Blueberry Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 12-15 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 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

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.

Directions

  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. 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.
  3. 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.
Originally published as Coconut Blueberry Cake in Taste of Home June/July 2004, p41

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.

Sweet White Wine

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

Reviews for Coconut Blueberry Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 12, 2013

"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."

MY REVIEW
Reviewed Jul. 28, 2011

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

MY REVIEW
Reviewed Feb. 27, 2011

"Great coffe cake. Everyone at work loved it."

MY REVIEW
Reviewed Jul. 16, 2010

"Very good! Moist and delicious, I will be making this again."

MY REVIEW
Reviewed Mar. 8, 2009

"This cake is so good, coconut, lemon and blueberries it can't get any better than that."

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