By Perre Coleman Magness,
1-1/2 sticks butter
1/2 cup plus 1 tablespoon granulated sugar
1 egg
3 tablespoons sour cream
1/2 cup unsweetened shredded coconut
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
juice and zest of one lime
1 pint blueberries
1. Preheat the oven to 350 degrees F. Grease a 1-quart baking dish.
2. Beat the butter and 1/2 cup sugar together in the bowl of an electric mixer until creamy. Beat in the egg until combined, then the sour cream until smooth, scraping down the sides of the bowl as needed. Stir in the lime zest until it is evenly distributed. Beat in the coconut, flour, baking powder and salt until the batter is thoroughly combined and smooth.
3. Sprinkle most of the blueberries over the bottom of the prepared dish, reserving a small handful for the top. Squeeze the lime juice over the top of the blueberries. Spoon the batter over the berries and spread out to evenly cover. I find a slightly damp hand the best tool for this. Press the remaining berries over the top of the batter, then sprinkle over the remaining 1 tablespoon of sugar.
4. Bake for 30 minutes until the top is golden brown and firm.
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