Do you love blueberry and lemon with a little coconut thrown in as much as I do?  I hope so!  This cake is a winner for several reasons.  First, it was soooo easy to make.  It actually reminded me of a muffin batter when I was mixing it together.  Dry and wet ingredients are mixed in separate bowls and then stirred together until just moistened. Then the blueberries are folded in. I went with 2 cups of frozen blueberries that I coated with 2 TBLS of flour to keep them in the middle of the cake.  You don’t have to thaw the berries, use them frozen. 

The batter is topped with coconut which browns ever so slightly when baked.  The recipe said to bake this for 25 minutes.  Mine wasn’t done at that time , it took about 40 minutes for it to bake.  The cake is topped with a lemon glaze after it’s baked.  You can either drizzle it on each piece as you serve it or top the entire cake.  The next time I make this I’m going to up the grated lemon peel to 2 tsps, one is just a tease, I love my lemon and blueberry flavours! The coconut adds a little texture and flavour to this very soft , moist cake. This is absolutely delicious and so easy to make, we LOVED it!  I hope you do too!  Enjoy!

Direction:

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. baking dish. Sprinkle with coconut.

Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small saucepan, combine the 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 lemon