Coconut Blueberry Cake with a Lemon Sauce

Alyssa Rivers

A delicious and moist cake bursting with fresh blueberries and a coconut topping. The warm lemon sauce on top is the perfect finishing touch!

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Prep Time 10

Cook Time 18

Total Time 28

Course Dessert

Cuisine American

Servings Slices

Calories 316 kcal

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 canola oil
1-1/2 cups blueberries fresh or frozen, no need to thaw if using frozen
1 cup coconut flaked

Lemon Sauce:

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

Instructions

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray and set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat together the eggs, milk and oil. Stir into the dry ingredients until incorporated. Fold in the blueberries.
Spread the batter evenly into the 9x13 inch pan and bake for 18-22 minutes. Or until a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack.

To make the Lemon Sauce:

In a medium sized saucepan combine sugar, cornstarch, and lemon peel. Slowly add the water and bring to a boil. Cook and stir for 2 minutes or until it starts to thicken. Remove from the heat and add the butter and lemon juice. Cut the cake into squares and drizzle with lemon sauce.

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