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Coconut Blueberry Cake

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12-15 servings Easy
Total: Active:
0 Ratings 

Ingredients (16)

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1-1/2 cups fresh or frozen blueberries
  • 1 cup flaked coconut

Lemon Sauce

  • 1/2 cup sugar
  • 4-1/2 teaspoons corn starch
  • 1 teaspoon grated lemon zest
  • 1 cup water
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
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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.

See other recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com

Instructions

  1. 1In 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.
  1. 1Transfer to a greased 13-in. × 9-in. × 2-in. baking dish. Sprinkle with coconut. Bake at 375 F. for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack.
  1. 1In 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: 12-15 servings.
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