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Blueberry Cake with Coconut Topping recipe

A luscious brown sugar and coconut toppingbecomes an easy finishing touch for this lemony blueberry-studdedcake.

Recipe: Blueberry Cake withCoconut Topping

Cake Ingredients:1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon freshly grated lemon peel
1/4 cup butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1/2 cup milk
1 cup fresh blueberries*Topping Ingredients:1/4 cup firmly packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon milk
1/2 cup sweetened flaked coconutGarnish Ingredients:1/2 cup heavy whipping cream, whipped,sweetened

  • Heat oven to 350°F (175°C). Greasea 9-inch cake pan. Set aside. Combine flour, baking powder and1 teaspoon lemon peel in small bowl. Set aside.
  • Combine 1/4 cup butter and sugar in mediumbowl; beat until creamy. Add egg; beat until well mixed. Stirin flour mixture alternately with milk until batter is thickand smooth. Gently stir in blueberries. Spread batter into preparedpan.
  • Bake for 40 to 45 minutes or until cakeis light golden brown and wooden pick inserted in center comesout clean.
  • Heat broiler. Meanwhile, combine all toppingingredients in small bowl until well mixed. Spread evenly overtop of warm cake. Broil 6 inches from heat for 2 to 3 minutesor until topping is bubbly and golden brown.
  • To serve, cut warm cake into wedges; dollopwith whipped cream.

    Makes 8 servings.

    *Substitute 1 cup frozen blueberries, partiallythawed.

    Tips:

    • If cake becomes cool before serving, placein 325°F (160°C) oven for 5 to 7 minutes or until warm.
    • Always check the expiration date on thebottom of the baking powder can, especially if it hasn’tbeen used for awhile.

    Nutrition Facts (1 serving): Calories:340, Fat: 14g, Cholesterol: 60mg, Sodium: 160mg, Carbohydrates:49g, Dietary Fiber: 1g, Protein: 4g

    DELICIOUS COCONUT CAKE: with sour cream lemon icing

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