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Coconut Blueberry Cake

 Coconut Blueberry Cake
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
12-15 ServingsPrep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached 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.

2 of 2

Coconut Blueberry Cake (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.