This recipe came from Bridget at Labella Cooks. Thanks for the shout out!
In a large bowl, sift 2 cups of all-purpose flour, 2 teaspoons of baking powder, and add 3/4 of a cup of superfine sugar. i have to admit my ignorance, because I didn't know what superfine sugar is so I used powdered sugar.
In another bowl, combine 1 cup of sour cream, 2 large eggs, 1 teaspoon of lemon zest.
Combine wet ingredients with dry ingredients and fold in 1-1/4 cups of fresh blueberries.
Pour batter into a 9x9 cake pan.
Bake for approximately 40 minutes at 350 degrees F.
Allow to cool for 10 to 15 minutes, remove from pan and top with toasted coconut.
Just make sure you serve yourself the first piece. After all, you did all the work, you deserve it and it's the only way to get you to stop drooling.