Coconut Blueberry Cake

I don't remember where I got this recipe anymore but my family loves it and I've learned to always serve it for Easter and Mother's Day. They tell me the lemon sauce makes the recipe. Enjoy!

Coconut Blueberry Cake

Preheat oven to 375 F

Cake:

2 cups, all-purpose flour

1 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1- 1/2 cups fresh or frozen (do not thaw) blueberries--dredged in a tablespoon of flour

1 cup flaked coconut

In a bowl, combine the flour sugar, baking powder, and salt. Beat the eggs, milk and oil; stir into dry ingredients until just moistened. Fold in blueberries.

Pour into a greased 13 in x 9 inch x 2 inch 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 wire rack.

Lemon Sauce:

1/2 cup sugar

4- 1/2 teaspoons cornstarch

1 teaspoon grated lemon peel

1 cup water

1 tablespoon butter

2 tablespoons lemon juice

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 cooled cake into squares and drizzle with lemon sauce.