Coconut Blueberry Cake With Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 6 |
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My son requested a dessert with blueberries. I replaced the oil with applesauce. We all loved it. I hope you enjoy it too. Ingredients:
2 cups all-purpose flour |
1 cup sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs |
1 cup milk |
1/2 cup oil |
1 1/2 cups blueberries (if using frozen blueberries do not thaw before adding to batter) |
1 cup flaked coconut |
1/2 cup sugar |
4 1/2 teaspoons cornstarch |
1 teaspoon grated lemon peel |
2 tablespoons lemon juice |
1 cup water |
1 tablespoon butter |
Directions:
1. In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
2. Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
3. Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
4. In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!
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