Coconut Blueberry Cake Recipe

5 9 10
Coconut Blueberry Cake Recipe
Coconut Blueberry Cake Recipe photo by Taste of Home
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Coconut Blueberry Cake Recipe

Read Reviews
5 9 10
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
12-15 servings
TOTAL 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 canola oil
  • 1-1/2 cups fresh or frozen blueberries
  • 1 cup sweetened shredded 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 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in 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.
Originally published as Coconut Blueberry Cake in Taste of Home June/July 2004, p41

Nutritional Facts

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

  • 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 sweetened shredded 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
  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 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in 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

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Reviews forCoconut Blueberry Cake

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CakenGifts User ID: 9166983 265900
Reviewed May. 13, 2017

"marvellous cake!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, All children became very happy after taking it. Thanks alot!!!!!!!!!!

http://www.cakengifts.in/cake-delivery-in-delhi"

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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