Moist cake studded with fresh blueberries and topped with crunchy brown sugar and coconut crumble. Lemon adds zesty twist to an otherwise ordinary cake. Here is an easy dessert recipe for Lemon-Blueberry Cake with Coconut Crumble Topping.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fresh lemon zest
1/4 cup butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup milk
1 cup fresh blueberries
1/4 cup firmly packed brown sugar
2 tablespoons butter, melted
1 tablespoon milk
1/2 cup sweetened flaked coconut
Sweetened whipped cream or vanilla ice cream for accompaniment.
Preheat oven to 350°F (175°C). Lightly grease a 9-inch cake pan. Set aside.
In a small bowl, combine flour, baking powder and 1 teaspoon lemon peel. Set aside.
In another bowl, combine 1/4 cup butter and sugar; beat until creamy. Add egg and continue beating until well mixed. Stir in flour mixture alternately with milk until batter is thick and smooth. Fold in blueberries gently, taking care not to squish them. Pour batter into prepared pan and spread evenly with spatula.
Bake for 40 to 45 minutes or until cake is light golden brown and wooden pick inserted in center comes out clean.
Meanwhile, heat broiler and prepare the topping. Mix together all topping ingredients in small bowl until well mixed. Spread evenly over top of warm cake. Return to oven and place about 6 inches from heat. Broil for 2 to 3 minutes or until topping is bubbly and golden brown.
Slice warm cake into wedges and serve with a dollop of whipped cream or ice cream. Makes 8 servings.