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.
The Blueberry Lemon Coconut Bundt Cake is unbelievably delicious! Moist and loaded with delicious blueberries! Thanks for the recipe, Betsy!
Thank you so much for letting me know, Ann!!
I did not make this cake but I had the pleasure of a friend making it for me for my husband’s birthday. It was DELICIOUS!! There are tons of blueberries and I loved the taste of the lemon and coconut along with the blueberries. I look forward to making it myself, most definitely in the near future. Super yummy!!!
Nancy,
This makes me super duper happy! I know how special hubby’s bday was and I am thrilled that a DR cake was part of his big day! <3