I started with blueberries, added some lemon but couldn’t stop there. Out came the coconut and then all hell broke loose. A bundt cake was born.

Cake

2 ¾ cups flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup butter

1 ¾ cups sugar

4 eggs

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup buttermilk

½ cup yogurt or sour cream

1 ¼ cups blueberries tossed with 1 tablespoon flour

1 cup coconut

Glaze

1 ½ cups confectioners’ sugar

8-10 teaspoons lemon juice

¼ cup tablespoon toasted coconut

 

Heat oven to 350 degrees and butter 12-cup bundt pan.

In a large bowl, whisk together dry ingredients and set aside.

In another bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs one at a time. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk and yogurt. Beat for 2 minutes. Fold in blueberries and coconut and spoon into pan.

Bake for 50 minutes or until toothpick comes out clean. Cool on a wire rack for 20 minutes. Turn out and cool completely.

Glaze: in a small bowl, mix together confectioners’ sugar, lemon juice until smooth. Drizzle over top of cake and let it roll down the sides.