Blueberry Cake with Coconut Topping

A scrumptious brown sugar and coconut topping makes an easy finishing touch for this lemony, blueberry-studded cake.

Recipe Ingredients:

Cake:
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*

Coconut Topping:
1/4 cup firmly packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon milk
1/2 cup sweetened flaked coconut

Sweetened whipped cream for accompaniment

Cooking Directions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan. Set aside. Combine flour, baking powder and 1 teaspoon lemon peel in small bowl. Set aside.
2. 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.
3. Bake for 40 to 45 minutes or until cake is light golden brown and wooden pick inserted in center comes out clean.
4. 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.
5. To serve, cut warm cake into wedges; dollop with whipped cream.

Makes 8 servings.

*Substitute 1 cup frozen blueberries, partially thawed.

Nutritional Information Per Serving (1/8 of recipe): Calories: 340, Fat: 14g, Cholesterol: 60mg, Sodium: 160mg, Carbohydrates: 49g, Dietary Fiber: 1g, Protein: 4g.