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Coconut Blueberry Cake




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 ½ cups fresh blueberries –- (or frozen)
1 cup flaked coconut

Lemon Sauce:
½ cup sugar
4 ½ teaspoons cornstarch
1 teaspoon grated lemon peel
1 cup water
1 tablespoon butter
2 tablespoons lemon juice


Recipe



In bowl, combine flour, sugar, baking powder, and salt. Beat eggs, milk, and oil; stir in dry ingredients until moistened. Fold in blueberries.

Transfer to greased 13x9-inch baking dish. Sprinkle with coconut. Bake at 375 degrees for 22 to 24 minutes or until toothpick comes out from center clean. Let cool.

In a small sauce pan combine 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 heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

12 to 15 servings