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Coconut Blueberry Cake Recipe

Coconut Blueberry Cake Recipe

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 YIELD: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

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.

Nutritional Facts

1 slice: 272 calories, 12g fat (4g saturated fat), 33mg cholesterol, 160mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 3g protein.

Reviews for Coconut Blueberry Cake

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MY REVIEW
jeanc1 User ID: 6916609 230149
Reviewed Jul. 25, 2015

"company loves this cake and asked to make it for covered dish parties."

MY REVIEW
megabby User ID: 5761594 229558
Reviewed Jul. 14, 2015

"Me and my granddaughter made this ,every one loved it."

MY REVIEW
Bookqueen User ID: 7134061 57604
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
baristababe User ID: 6052912 95075
Reviewed Jul. 28, 2011

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

MY REVIEW
25kevin User ID: 2113564 140431
Reviewed Feb. 27, 2011

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

MY REVIEW
MarjieL User ID: 1860282 132731
Reviewed Jul. 16, 2010

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

MY REVIEW
mrswvwoodchuck User ID: 3740415 137534
Reviewed Mar. 8, 2009

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

MY REVIEW
cocoafevr User ID: 3180149 132730
Reviewed Jan. 1, 2009

"wow i never thought of putting coconut and blueberrys together but it looks great!"

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Wine Pairings

Sweet White Wine

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