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
Coconut Blueberry Cake
Coconut Blueberry Cake
Prep Time
15 min
Cook Time
25 min
Yield
15 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole 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 zest
- 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 zest. 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.
Nutrition Facts
1 slice: 272 calories, 12g fat (4g saturated fat), 33mg cholesterol, 160mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 3g protein.
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