Coconut Blueberry Cake

Linda Parkell

INGREDIENTS:

2 Cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 cups fresh or frozen blueberries
1 cup flaked coconut

LEMON SAUCE:

½  cup sugar
4-1/2  teaspoons cornstarch
1 teaspoon grated lemon peel
1 cup water
1 tablespoon butter
2 tablespoons lemon juice

In a bowl, combine 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 x 9 x 2” baking dish.  Sprinkle with coconut.  Bake at 375 deg. For 22 – 24 minutes or until a tooth-pick inserted near center of cake comes out clean.  Cool on a wire rack.
In a small saucepan, 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.
Yield:  12 – 15 servings.