coconut blueberry cake
(1 rating)
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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!
(1 rating)
prep time
20 Min
cook time
30 Min
Ingredients For coconut blueberry cake
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2 cflour
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1 csugar
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3 tspbaking powder
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1/4 tspsalt
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2eggs
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1 cmilk
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1/2 ccanola oil
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1 1/2 cfresh blueberries, semi thawed
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1 ccoconut, flaked
- LEMON SAUCE
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1/2 csugar
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4 1/2 tspcorn starch
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1 tsplemon zest, grated
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1 cwater
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1 Tbspbutter
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2 Tbspfresh lemon juice
How To Make coconut blueberry cake
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1Combine flour & sugar & baking powder & salt. Beat eggs,milk & oil. Stir into dry ingredients. Fold in blueberries.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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