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 vegetable oil
1-1/2 cups fresh or frozen blueberries
1 cup flaked coconut
Lemon Sauce:
1/2 cup sugar
4-1/2 teaspoons corn starch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice
Preparation
In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with coconut. Bake at 375 F. for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack. In a small saucepan, combine sugar, cornstarch and lemon zest. Gradually add water until 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 and drizzle with the lemon sauce. Yield: 12-15 servings.
