Blueberry Coconut Cake w/Lemon Sauce

Here's an easy, peasy, lucious dessert for your friends or family.  I don't know what makes it the best: the blueberries, the coconut, or lemon sauce?  But it wouldn't be the same if any of these ingredients were missing.

I'm not a big fruit person, well, sweets in general.  But I know how good blueberries are for you and I look for any excuse to use them.  Here's a great reason!

BLUEBERRY COCONUT CAKE W/LEMON SAUCE

For the Cake:
2 cups AP flour
1 cup sugar
1 Tbsp baking powder
1/4 tsp salt
2 large eggs
1 cup milk
1/2 cup canola oil
1 1/2 cups fresh or frozen blueberries (unthawed)
2 Tbsp flour 
1 cup flaked sweetened coconut

For the Sauce:
1/2 cup sugar
4 1/2 tsp cornstarch
1 tsp grated lemon zest
1 cup water
1 Tbsp butter
2 Tbsp fresh lemon juice

Preheat oven to 350.  Lightly grease a 9x13 aluminum baking dish and set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt.  In a medium bowl, whisk together the eggs, milk, and oil.   Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened.  Toss the fresh or frozen blueberries with the 2 Tbsp of flour and fold them in very gently to the batter.  Don't overmix or the batter will start take on a blue-ish tinge.

Scrape the batter into the prepared baking dish.  Sprinkle the top of the cake with the coconut and bake for 181-25 minutes, until a tootpick inserted in the center comes out clean.  Cool the cake in the pan on a wire rack.

For the Sauce:  In a small saucepan, combine the sugar, cornstarch, and grated lemon zest.  Gradually whisk in the water until blended.  Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened.  Remove the pan from the heat and stir in the butter and lemon juice.  The sauce can be used warm or at room temperature.

Cut the cake into squares and drizzle each piece with lemon sauce.  Serve.