A luscious brown sugar and coconut topping becomes an easy finishing touch for this lemony blueberry-studded cake.

Blueberry Cake with Coconut Topping

Cake Ingredients:
1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon freshly grated lemon peel 1/4 cup butter or margarine, softened 3/4 cup granulated sugar 1 large egg 1/2 cup milk 1 cup fresh blueberries*

Topping Ingredients:
1/4 cup firmly packed brown sugar 2 tablespoons butter or margarine, melted 1 tablespoon milk 1/2 cup sweetened flaked coconut

Garnish Ingredients:
1/2 cup heavy whipping cream, whipped, sweetened

Heat oven to 350°F (175°C). Grease a 9-inch cake pan. Set aside. Combine flour, baking powder and 1 teaspoon lemon peel in small bowl. Set aside.
Combine 1/4 cup butter and sugar in medium 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 for 40 to 45 minutes or until cake is light golden brown and wooden pick inserted in center comes out clean.
Heat broiler. Meanwhile, combine all topping ingredients in small bowl until well mixed. Spread evenly over top of warm cake. Broil 6 inches from heat for 2 to 3 minutes or until topping is bubbly and golden brown.
To serve, cut warm cake into wedges; dollop with whipped cream.

Makes 8 servings.

*Substitute 1 cup frozen blueberries, partially thawed.

Tips:

If cake becomes cool before serving, place in 325°F (160°C) 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.

Nutrition Facts (1 serving): Calories: 340, Fat: 14g, Cholesterol: 60mg, Sodium: 160mg, Carbohydrates: 49g, Dietary Fiber: 1g, Protein: 4g