Coconut Blueberry Cake
I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.
Yield
15 servingsPrep
20 minCook
22Ready
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
vegetable oil
|
|
| 1 ½ | cups |
blueberries
fresh or frozen |
|
| 1 | cup |
coconut
flaked |
*
|
| Lemon sauce | |||
| ½ | cup |
sugar
|
|
| 4 ½ | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
vegetable oil
|
|
| 355 | ml |
blueberries
fresh or frozen |
|
| 237 | ml |
coconut
flaked |
*
|
| Lemon sauce: | |||
| 118 | ml |
sugar
|
|
| 23 | ml |
cornstarch
|
|
| 5 | ml |
lemon zest
grated |
|
| 237 | ml |
water
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
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. x 2-in. baking dish . Sprinkle with coconut.
Bake at 375℉ (190℃). for 22 to 24 minutes or until a toothpick inserted near center of cake comes out clean.
Cool on a wire rack.
LEMON SAUCE:
In a small saucepan, combine 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 and drizzle with the lemon sauce.
Yield: 12 to 15 servings.
See other recipes at: www. havefunbaking. com And check out: www. lovetobakeandcook. blogspot. com
