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.
