Blueberry Cake with Coconut Topping
A luscious brown sugar and coconut topping becomes an easy finishing touch for this lemony blueberry-studded cake recipe.
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Ingredients
Cake
1 1
2 cups all-purpose flour1 teaspoon baking powder
1 teaspoon freshly grated lemon zest
1 Land O Lakes® Butter, softened
4 cup3
4 cup sugar1
2 cup milkTopping
1
4 cup firmly packed brown sugar2 tablespoons Land O Lakes® Butter, melted
1 tablespoon milk
1
2 cup sweetened flaked coconutGarnish
1 Land O Lakes® Heavy Whipping Cream, whipped, sweetened
2 cupHow to make
-
STEP 1
Heat oven to 350°F. Grease 9-inch cake pan. Set aside.
-
STEP 2
Combine flour, baking powder and 1 teaspoon lemon zest in bowl. Set aside.
-
STEP 3
Combine 1/4 cup butter and sugar in another 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.
-
STEP 4
Bake 40-45 minutes or until cake is light golden brown and toothpick inserted in center comes out clean.
-
STEP 5
Heat broiler.
-
STEP 6
Combine all topping ingredients in small bowl until well mixed. Spread evenly over top of warm cake. Broil 6 inches from heat, 2 -3 minutes or until topping is bubbly and golden brown.
-
STEP 7
Cut warm cake into wedges; dollop with whipped cream.
Tip #1
If cake becomes cool before serving, place in 325°F oven for 5 to 7 minutes or until warm.
Tip #2
Always check the expiration date on the bottom of the baking powder can, especially if it hasn’t been used for awhile.
And don't forget to tag us @landolakesktchn.