A luscious brown sugar and coconut topping
becomes an easy finishing touch for this lemony blueberry-studded
cake.
Blueberry
Cake with Coconut 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 coconut
-
- Garnish Ingredients:
- 1/2 cup heavy whipping
cream, whipped, sweetened
- Heat oven to 350°F.
Grease a 9-inch cake pan. Set aside. Combine flour, baking powder
and 1 teaspoon lemon peel in small bowl. Set aside.
- Combine 1/4 cup butter
and sugar in medium bowl; beat until creamy. Add egg; beat until
well mixed. Stir in flour mixture alternately with milk until
batter is thick and smooth. Gently stir in blueberries. Spread
batter into prepared pan.
- Bake for 40 to 45 minutes
or until cake is light golden brown and wooden pick inserted
in center comes out clean.
- Heat broiler. Meanwhile,
combine all topping ingredients in small bowl until well mixed.
Spread evenly over top of warm cake. Broil 6 inches from heat
for 2 to 3 minutes or until topping is bubbly and golden brown.
- To serve, cut warm cake
into wedges; dollop with whipped cream.
Makes 8 servings.
*Substitute 1 cup frozen
blueberries, partially thawed.
Tips:
- If cake becomes cool before
serving, place in 325°F. oven for 5 to 7 minutes or until
warm.
- Always check the expiration
date on the bottom of the baking powder can, especially if it
hasn’t been used for awhile.
Nutrition Facts (1 serving):
Calories: 340, Fat: 14g, Cholesterol: 60mg, Sodium: 160mg, Carbohydrates:
49g, Dietary Fiber: 1g, Protein: 4g
