A luscious brown sugar and coconut topping becomes an easy finishing touch for this lemony blueberry-studded cake recipe.
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Cake
1 12 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon freshly grated lemon zest
14 cup Land O Lakes® Butter, softened
34 cup sugar
12 cup milk
Topping
14 cup firmly packed brown sugar
2 tablespoons Land O Lakes® Butter, melted
1 tablespoon milk
12 cup sweetened flaked coconut
Garnish
12 cup Land O Lakes® Heavy Whipping Cream, whipped, sweetened
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.
- If cake becomes cool before serving, place in 325°F. oven for 5 to 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.
Read more about this recipe on Recipe Buzz® Blog.
