Coconut Blueberry Cake


 Ingredients:
2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
1-1/2 c. fresh or frozen blueberries*
1 c. flaked coconut
LEMON SAUCE:
1/2 c. sugar
4-1/2 tsp. cornstarch
1 tsp. grated lemon peel
1 c. water
1 T. butter
2 T. lemon juice 

Directions:
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 13x9x2-in. baking dish. Sprinkle with coconut. Bake at 375 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 peel. 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 the lemon sauce.
Yield: 12-15 servings

*note: if using frozen blueberries, do not thaw before adding to batter.