From Taste of Home magazine
Yield: 12 to 15 servings
In my experience, most coffee cakes quickly become stale; this one is an exception! It could also be used for a dessert cake. The lemon sauce makes it extra tasty.
| Cake | Lemon Sauce | ||
|---|---|---|---|
| 2 c. | all-purpose flour | 1/2 c | sugar |
| 1 c | sugar | 4-1/2 tsp | cornstarch |
| 3 tsp | baking powder | 1 tsp | grated lemon peel |
| 1/4 tsp | salt | 1 c | water |
| 2 | eggs | 1 T | butter |
| 1 c | milk | 2 T | lemon juice |
| 1/2 c | vegetable oil | ||
| 1-1/2 c | fresh or frozen blueberries* | ||
| 1 c | sweetened flaked coconut |
- Preheat oven to 375 degrees. Grease a 13x9x2-inch baking dish.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Beat the eggs, milk, and oil; stir into dry ingredients just until moistened.
- Gently stir in blueberries.
- Transfer to the baking dish (Cake can be made up to this point the night before; cover and refrigerate.)
- Sprinkle with coconut.
- Bake for 22-24 minutes, or until a toothpick inserted near the center of the 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 until thickened, about 2 minutes.
- Remove from heat. Stir in butter and lemon juice.
- Drizzle cooled cake with lemon sauce.
* If using frozen blueberries, do not thaw before adding to batter.
