Ingredients
2 cups all-purpose flour1 cup sugar3 teaspoons baking powder1/4 teaspoon salt2 large eggs, room temperature1 cup whole milk1/2 cup canola oil1-1/2 cups fresh or frozen blueberries1 cup sweetened shredded coconutLEMON SAUCE:1/2 cup sugar4-1/2 teaspoons cornstarch1 teaspoon grated lemon zest1 cup water1 tablespoon butter2 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 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.
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.
