In a large mixing bowl, COMBINE flour, sugar, baking powder and salt.
BEAT together the eggs, milk and oil; STIR into flour mixture just until moistened; FOLD in blueberries.
TRANSFER mixture to a greased 13 x 9 x 2-in baking dish.
SPRINKLE with coconut flakes.
BAKE at 375° until a toothpick inserted in center comes out clean, about 22-24 minutes
LEMON WHIPPED CREAM (Optional)(The whipped cream may be made up to hours in advance--cover and chill; rewhisk before using)
STIR together the powdered sugar, lemon juice and lemon peel until smooth.
SPOON evenly over cake while cake is still warm.
In a medium mixing bowl, COMBINE the four ingredients.
Using an electric mixer, beat until soft peaks forms
The glazed cake may be served with a tablespoon of lemon whipped cream over each serving for maximum lemony effect.
1. May use fresh or frozen blueberries; if frozen, do not thaw before adding to batter.
Per Serving (excluding unknown items): 416 Calories; 20g Fat (42.9% calories from fat); 5g Protein; 56g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.