Do you love blueberry and lemon with a little coconut thrown in as much as I do? I hope so! This cake is a winner for several reasons. First, it was soooo easy to make. It actually reminded me of a muffin batter when I was mixing it together. Dry and wet ingredients are mixed in separate bowls and then stirred together until just moistened. Then the blueberries are folded in. I went with 2 cups of frozen blueberries that I coated with 2 TBLS of flour to keep them in the middle of the cake. You don’t have to thaw the berries, use them frozen.
The batter is topped with coconut which browns ever so slightly when baked. The recipe said to bake this for 25 minutes. Mine wasn’t done at that time , it took about 40 minutes for it to bake. The cake is topped with a lemon glaze after it’s baked. You can either drizzle it on each piece as you serve it or top the entire cake. The next time I make this I’m going to up the grated lemon peel to 2 tsps, one is just a tease, I love my lemon and blueberry flavours! The coconut adds a little texture and flavour to this very soft , moist cake. This is absolutely delicious and so easy to make, we LOVED it! I hope you do too! Enjoy!
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Coconut Blueberry Cake
Taste Of Home
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1-1/2 cups fresh or frozen blueberries ( I used 2 cups frozen blueberries tossed in 2 TBLS flour)
1 cup flaked coconut
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 teaspoon grated lemon peel
1 cup water
1 tablespoon butter
2 tablespoons lemon juice
In a bowl, combine the flour, sugar, baking powder and salt.
Beat the eggs, milk and oil; stir into dry ingredients just until moistened.
Fold in blueberries.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with coconut.
Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and lemon peel.
Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in
butter and lemon juice. Cut cake into squares; drizzle with lemon
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Love this! Blueberry and lemon are a favorite combination of mine, and I’m a coconut lover too! So making this!
You’re so welcome Lisa! Let me know how you like it!!
This looks so incredibly delicious and very easy to make! I love the idea of coconut, for texture. Lemon and blueberry are a perfect pairing.
I’m pinning this, for a fast and delicious dessert. Gosh, everything you make looks fantastic!
wow i am obsessed with the cake colors 🙂 pass 😉
I am absolutely in love with this. Two of my favorites are coconut and blueberry. I have it pinned to try soon! Thank’s Mary!
G’day! Love the combination of coconut and blueberry! YUM!
Your welcome Shelby ! Let me know how it goes for you when you make! Would love to know!
Thank you Joanne It’s definitely a keeper!
Hi Mary, This cake looks absolutely amazing! I love blueberries and I could definitely eat more than one piece! I want to jump into my monitor and grab it…LOL!! 🙂
Sandi @ A New York Foodie
Thank you Sandi, we loved it. Blueberries and lemon are my favorite flavors!!
Made this with Jules gluten free flour and it was great! One of our new favorite recipes!
can I say yum! I just made this and substituted honey for the sugar and maple syrup in the glaze. I am sooo in love with this recipe! the first bite was so rich with flavor! Very good recipe! thanks for sharing
I have a question related to your Coconut Blueberry Cake. Can the cake be frozen?
You can freeze the cake without the glaze on it, then make the glaze when you thaw the cake out.
Can you just pour the glaze over the entire cake instead of by piece?
Carolyn, sure you can, either way is just fine.
Thanks Bunny, I guess I should have read first.
I read the intro and got my answer.
Wow, does ever look good! I love blueberries, and I absolutely adore coconut, but I would have never thought to put the two of them together, so I am definitely going to have to try this. Thanks for all of the delicious recipes, Bunny!
Your welcome Valerie, thank you for visiting!
Really good. Made 6 muffins and one small 6” cake. Used buttermilk and lime instead of lemon because that’s what I had on hand. Was great. Very moist.