Coconut Blueberry Cake

By dcarriger56

Ingredients

• 2 CUPS ALL-PURPOSE FLOUR
• 3 TEASPOONS BAKING POWDER
• 1/4 TEASPOON SALT
• 1 CUP SUGAR
• 2 EGGS
• 1 CUP MILK
• 1/2 CUP VEGETABLE OIL
• 1 1/2 CUPS FRESH OR FROZEN BLUEBERRIES
• 1 CUP COCONUT FLAKED
• LEMON SAUCE;
• 1/2 CUP SUGAR
• 1 1/2 TEASPOON CORNSTARCH
• 1 TEASPOON GRATED LEMON PEEL
• 1 CUP WATER
• 1 TABLESPOON BUTTER
• 2 TABLESPOONS LEMON JUICE

Preparation

Step 1

In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil;stir into dry ingretions just until moistened. Fold in blueberries.
Transfer to a greased 13x-inchx9-inchx2inch baking dish. Sprinkle with coconut. Bake at 375F. for 22 to 24 minutes or until a toothpick inserted near center of cake cames out clean. Cool on a wire rack.
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 the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with the lemon sauce.