A luscious brown sugar and coconut topping becomes an easy finishing touch for this lemony blueberry-studded cake recipe.
Story Behind the Recipe
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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon freshly grated lemon zest
1/4 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg
1/2 cup milk
1 cup fresh blueberries
1/4 cup firmly packed brown sugar
2 tablespoons Land O Lakes® Butter, melted
1 tablespoon milk
1/2 cup sweetened flaked coconut
1/2 cup Land O Lakes® Heavy Whipping Cream, whipped, sweetened
*Substitute 1 cup frozen blueberries, partially thawed.
Heat oven to 350°F. Grease 9-inch cake pan. Set aside.
Combine flour, baking powder and 1 teaspoon lemon zest in bowl. Set aside.
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.
Bake 40-45 minutes or until cake is light golden brown and toothpick inserted in center comes out clean.
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.
Cut warm cake into wedges; dollop with whipped cream.
Read the Story Behind the Recipe
If cake becomes cool before serving, place in 325°F oven 5-7 minutes or until warm.
Always check the expiration date on the bottom of the baking powder can, especially if it hasn’t been used for awhile.