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Blueberry Cake With Coconut Topping
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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.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 9-inch cake pan. Set aside. 

  2. STEP 2

    Combine flour, baking powder and 1 teaspoon lemon zest in bowl. Set aside.

  3. 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.

  4. STEP 4

    Bake 40-45 minutes or until cake is light golden brown and toothpick inserted in center comes out clean.

  5. STEP 5

    Heat broiler.

  6. 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.

  7. STEP 7

    Cut warm cake into wedges; dollop with whipped cream.

Read the Story Behind the Recipe

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.

Tip #3

Read more about this recipe on Recipe Buzz® Blog.

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