Coconut Blueberry Cake

• 2 cups all-purpose flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk
• 1/2 cup canola oil
• 1-1/2 cups fresh or frozen blueberries
• 1 cup sweetened shredded coconut
• 1/2 cup sugar
• 4-1/2 teaspoons cornstarch
• 1 teaspoon grated lemon zest
• 1 cup water
• 1 tablespoon butter
• 2 tablespoons lemon juice

1. In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries.
2. Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375u0b0 for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. In a small saucepan, combine the sugar, cornstarch and lemon zest. 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 cake into squares; drizzle with lemon sauce.

flour, sugar, baking powder, salt, eggs, milk, canola oil, blueberries, coconut, sugar, cornstarch, lemon zest, water, butter, lemon juice

Taken from www.tasteofhome.com/recipes/coconut-blueberry-cake/ (may not work)