Notes: I use fresh blueberries and unsweetened coconut. You can use sweetened flaked coconut, but I like it best with unsweetened. I also use one fresh lemon for the sauce, the juice and zest equal what the recipe calls for.
Ingredients:
2 cups flour
1 cup sugar
3 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 cup milk
1/2 cup vegetable oil
1 and 1/2 cups fresh blueberries
1 cup flaked coconut, plus more for sprinkling on top
Lemon Sauce:
1/2 cup sugar
4 tsp. cornstarch
1 tsp. grated lemon peel
1 cup water
2 Tbsp. butter
3 Tbsp. lemon juice
Preheat oven to 375 degrees.
In a bowl, whisk together the flour, sugar, baking powder and salt. Beat eggs in separate bowl. Add milk, vanilla and vegetable oil to the eggs. Fold egg mixture into dry ingredients until just moistened. Fold in blueberries. Fold in coconut.
Put batter into a greased 13 x 9 baking pan. Sprinkle extra coconut all over top. Bake 22-24 minutes or until inserted toothpick comes out clean. Cool.
Note: I use a convection oven at 350 degrees, baking for 24 minutes.
In a small saucepan, combine the sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil, cook and stir until thickened. Remove from heat and stir in butter and lemon juice. Cut cake into squares and drizzle with lemon sauce. Lemon sauce can be gently reheated in the microwave for leftover servings.
