Coconut Blueberry Cake

Coconut Blueberry Cake Recipe

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kimberly lane


I freeze fresh blueberries every year, so I am always comming up with different ways to use them. My husband loves this cake and we just took it to a friends party and they all loved it too. Enjoy!


★★★★★ 1 vote

20 Min
30 Min


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  • 2 c
  • 1 c
  • 3 tsp
    baking powder
  • 1/4 tsp
  • 2
  • 1 c
  • 1/2 c
    canola oil
  • 1 1/2 c
    fresh blueberries, semi thawed
  • 1 c
    coconut, flaked

  • 1/2 c
  • 4 1/2 tsp
    corn starch
  • 1 tsp
    lemon zest, grated
  • 1 c
  • 1 Tbsp
  • 2 Tbsp
    fresh lemon juice

How to Make Coconut Blueberry Cake


  1. Combine flour & sugar & baking powder & salt. Beat eggs,milk & oil. Stir into dry ingredients. Fold in blueberries.
  2. Transfer to a greased & floured 13*9 pan. Bake at 375 for 30 to 35 mins. NOTE (12 way through baking sprinkle the cup of coconut over cake. Check w toothpick, when toothpick comes out clean, remove cake from oven cool on wire rack.
  3. In a small saucepan comine sugar, cornstarch & lemon zest. Gradually add water until blended. Bring to a boil, cook & stir 2 mins or till thickened. Remove from heat add butter & fresh lemon juice. Cut cake into squares drizzle with lemon sauce.

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About Coconut Blueberry Cake

Course/Dish: Cakes

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