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Coconut Blueberry Cake

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Total Time
Prep: 15 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Janis Plourde, Smooth Rock Falls, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario

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Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
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Coconut Blueberry Cake

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Prep Time 15 min
Cook Time 25 min
Yield 15 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 1-1/2 cups fresh or frozen blueberries
  • 1 cup sweetened shredded coconut
  • LEMON SAUCE:
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1 teaspoon grated lemon zest
  • 1 cup water
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
Text Ingredients

Directions

  1. 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.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. In a small saucepan, combine the 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; drizzle with lemon sauce.

Nutrition Facts

1 slice: 272 calories, 12g fat (4g saturated fat), 33mg cholesterol, 160mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 3g protein.

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