Bursting With Summer Flavors and a Warm Lemon Drizzle to Boat!

This is such a delicious recipe and it couldn’t be any easier to make! It’s been a great hit over at The Recipe Critic – let’s take a look at how Alyssa describes this cake:


I am not even sure how to describe this cake and how delicious it was.  It was like a giant blueberry muffin baked into a pan and topped with coconut.  My favorite part about this cake, it that the coconut gets nice and toasty on the top while baking.  I love coconut incorporated into recipes!

It took a matter of about 5 minutes to mix together this cake.  It was so easy and baking in the oven before I knew it!




  • 2 cups Gold Medal all-purpose flour
  • 1 cup Domino sugar
  • 3 teaspoons Clabber Girl baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 1-1/2 cups fresh or frozen blueberries (no need to thaw if using frozen)
  • 1 cup flaked coconut


  • ½ cup Domino sugar
  • 4-1/2 teaspoons cornstarch
  • 1 teaspoon grated lemon peel
  • 1 cup water
  • 1 tablespoon Land O Lakes butter
  • 2 tablespoons ReaLemon lemon juice



Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside.

Whisk together flour, sugar, baking powder, and salt. In another bowl, beat together the eggs, milk and oil. Stir into the dry ingredients until combined. Fold in the blueberries.

Spread the batter evenly into the pan and bake for 18-22 minutes. Allow to cool on a wire rack.

Lemon Sauce: In a medium sized saucepan combine sugar, cornstarch, and lemon peel. Slowly add the water and bring to a boil. Cook and stir for 2 minutes or until it starts to thicken. Remove from the heat and add the butter and lemon juice. Cut the cake into squares and drizzle with lemon sauce.




Quick tip: Cut into bite-sized pieces and freeze for a sweet treat when you want one!

Thanks to The Recipe Critic for this delightfully delicious dessert!

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