Blueberry Lemon Coconut Bundt Cake
Do you love bundt cakes as much as I? There are several reasons why these cakes are at the top of my go-to list; they are so simple to make and look so darn purdy! Blueberry Lemon Coconut Bundt Cake is a great example.
I still have Mom’s bundt pans from when I was a child but I have bought several new ones, too. I find that the cakes come out of the pans easier now but, then again, technology has advanced a bit over the past 50+ years.
As far as this Blueberry Lemon Coconut Bundt Cake goes, I got the idea for it when I saw a package of blueberries that were at the peak of freshness. I know some people may have been tempted to eat them straight out of the box but let’s face it, that’s why I bought TWO!
The coconut adds a lovely texture and flavor contrast. Be sure to include both the lemon juice and zest in the cake. I find that only one doesn’t deliver enough of a lemony punch.
As for the glaze, nothing beats the simplicity of confectioners sugar and lemon juice. Adjust the thickness and tartness to your tastebuds.
| Blueberry Lemon Coconut Bundt Cake | Print |
- Cake:
- 2 cups (275 grams) all purpose flour
- ½ teaspoon (2 grams) baking soda
- 11 tablespoons (155 grams) unsalted butter, softened
- 1½ cups (322 grams) sugar
- zest of 1 lemon (3 grams)
- 3 eggs
- 3 tablespoons (48 grams) lemon juice
- ½ cup (139 grams) sour cream
- 1 pint blueberries
- 1 cup (75 grams) coconut
- Glaze:
- 2 cups (277 grams) confectioners sugar
- 2 - 3 tablespoons (up to 57 grams) lemon juice
- For the cake:
- Preheat the oven to 350°. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside.
- Whisk together the flour and baking soda and set aside.
- Place the butter, sugar and lemon zest into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in half of the dry ingredients.
- Stir in the sour cream and lemon juice. Add the remaining dry ingredients.
- Gently fold in the blueberries and coconut.
- Transfer the batter to the prepared pan.
- Bake at 350° for 45-50 minutes. Remove from the oven and cool in the pan for 10 minutes.
- Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
- For the glaze:
- Place the confectioners sugar and lemon juice into a small bowl. Stir until smooth.
- Transfer the glaze to a quart size freezer bag. Seal the bag and cut off a small piece of one of the bottom corners. Drizzle the glaze over the cooled cake. Allow each layer of glaze to dry before applying the next.
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