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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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 Ingredients:
2 cups king arthur unbleached 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 flaked 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:
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 13-in. x 9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted near 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.
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