Coconut Lemon Blueberry Coffee Cake

by Dodie
(Toronto, Ontario)

If you pick or buy a case of blueberries when they're in season, then measure 1 1/2 cup portion before freezing. If you are using frozen berries in this recipe, do not thaw first, use as frozen.

Cake:
2 c flour
1 c sugar
3 tsp baking powder
1/4 tsp salt
2 eggs, beaten
1 c milk
1/2 c vegetable oil
1 1/2 c blueberries, fresh or frozen
1 c flaked coconut

1. mix flour sugar, bking powder, salt.
2. mix eggs, milk, oil.
3. mix wet into dry, combine but don't over mix.
4. gently fold in blueberries.
5. gently place in well buttered 13x9 glass baking dish.
6. sprinkle with coconut.
7. bake 375f for 23 minutes.
8. cool on baking rack.

Glaze:
1/2 c sugar
4 tsp cornstarch
1 tsp grated lemon zest
1 c water
1 tbsp butter
2 tbsp fresh lemon juice (no seeds)

1. in small pot place sugar, cornstarch, lemon peel.
2. slowly add water in small amounts, stirring.
3. bring to a boil, cook 2 minutes, stirring (thicken).
4. remove from heat, add butter and lemon juice.

To serve:
1. cut coffee cake into serving size pieces.
2. drizzle with lemon glaze.
3. garnish with fresh blueberries if in season.