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Coconut Blueberry Cake with a Lemon Sauce

Alyssa Rivers, The Recipe Critic
  • 28 minutes
  • Serves 12

INGREDIENTS

2 cups

all-purpose flour

1 cup

sugar

3 tsp

baking powder

1/4 tsp

salt

2

eggs

1 cup

milk

1/2 cup

canola oil

1 1/2 cups

fresh or frozen blueberries (no need to thaw if using frozen)

1 cup

flaked coconut

LEMON SAUCE:

1/2 cup

sugar

4 1/2 tsp

cornstarch

1 tsp

grated lemon peel

1 cup

water

1 tbsp

butter

2 tbsp

lemon juice