coconut blueberry cake
(1 RATING)
I freeze fresh blueberries every year, so I am always comming up with different ways to use them. My husband loves this cake and we just took it to a friends party and they all loved it too. Enjoy!
No Image
prep time
20 Min
cook time
30 Min
method
---
yield
Ingredients
- 2 cups 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 fresh blueberries, semi thawed
- 1 cup coconut, flaked
- LEMON SAUCE
- 1/2 cup sugar
- 4 1/2 teaspoons corn starch
- 1 teaspoon lemon zest, grated
- 1 cup water
- 1 tablespoon butter
- 2 tablespoons fresh lemon juice
How To Make coconut blueberry cake
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Step 1Combine flour & sugar & baking powder & salt. Beat eggs,milk & oil. Stir into dry ingredients. Fold in blueberries.
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Step 2Transfer to a greased & floured 13*9 pan. Bake at 375 for 30 to 35 mins. NOTE (1\2 way through baking sprinkle the cup of coconut over cake. Check w toothpick, when toothpick comes out clean, remove cake from oven cool on wire rack.
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Step 3In a small saucepan comine sugar, cornstarch & lemon zest. Gradually add water until blended. Bring to a boil, cook & stir 2 mins or till thickened. Remove from heat add butter & fresh lemon juice. Cut cake into squares drizzle with lemon sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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