MomsMenu.com Recipe Finder Coconut Blueberry Cake

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 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
In bowl, combine flour, sugar, baking powder, and salt. Beat eggs, milk, and oil; stir into dyr ingredients until moistened. Fold in blueberries.
Transfer to greased 13in. X 9in.X 2in. 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 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.
Yields: 12-15 servings