Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup sugar

  3. 3 teaspoons baking powder

  4. 1/4 teaspoon salt

  5. 2 eggs

  6. 1 cup milk

  7. 1/2 cup vegetable oil

  8. 1-1/2 cups fresh or frozen blueberries

  9. 1 cup flaked coconut Lemon Sauce

  10. 1/2 cup sugar

  11. 4-1/2 teaspoons corn starch

  12. 1 teaspoon grated lemon zest

  13. 1 cup water

  14. 1 tablespoon butter

  15. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  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. Transfer to a greased 13-in. x 9-in. x 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. 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: 12-15 servings.


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