Coconut Blueberry Cake With Lemon Sauce

My son requested a dessert with blueberries. After sifting through my cookbooks I found this from one of my older Taste of Home magazines. I replaced the oil with applesauce. We all loved it. I hope you enjoy it too!

• Ready In: 22 mins
• Serves: 12-15
• Yields: 1 cake

Ingredients

• 2  cups all-purpose flour
• 1  cup sugar
• 3  teaspoons baking powder
• 1⁄4 teaspoon salt
• 2  eggs
• 1  cup milk
• 1⁄2 cup  oil
• 1 1⁄2 cups blueberries (if using frozen blueberries do not thaw before adding to batter)
• 1  cup flaked coconut

• Lemon Sauce

• 1⁄2 cup sugar
• 4 1⁄2 teaspoons cornstarch
• 1  teaspoon  grated lemon peel
• 2  tablespoons lemon juice
• 1  cup water
• 1  tablespoon butter

Directions

1. In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
2. Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
3. Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
4. In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!