Lemon Blueberry Bundt Cake with Coconut Icing
The redneck "suggested" a plain white cake with German chocolate frosting for his birthday. Karma is fortunate that he extends considerable grace to her creative culinary endeavors so when she suggested something new he knew she'd already made up her mind. It was going to be a birthday cake hit or miss. This cake has much less sugar than traditional Bundt cakes but the fresh lemon and juicy blueberries more than make up with bursts of flavor. The coconut topping is also a departure from traditional buttercream frostings and add a special touch to a special occasion. Though the cake itself can stand on it's own as a lovely snack cake any time without the icing layer.
Ingredients
- 1.5 stick Softened butter
- .66 cups Sugar
- 2 Eggs
- 1 cup Fage Greek Yogurt
- .5 cups Milk
- 2 Lemons
- 3 cups Cake Flour
- 1 tablespoon Baking Powder
- Dash of salt
- 1 teaspoon Vanilla
- 1 pint Blueberries
- .5 cups Milk
- 1 tablespoon Corn Starch
- 4 tablespoons Sugar
- .5 sticks Butter
- 1.5 cup Unsweetened Coconut
Bundt Cake
Coconut Topping
Instructions
Beat the eggs, sugar, butter and vanilla until light and creamy. Add yogurt, milk and the juice plus the zest from lemons and continue mixing until smooth.
Add your dry ingredients and stir until combined.
Butter your bundt pan and spread half of the batter in the bottom, top with fresh blueberries and spread the rest of the batter over top.
Bake in a 350° oven for an hour. Let cool before topping with Coconut frosting.
In a saucepan, whisk cornstarch into milk until dissolved. Add sugar and slice butter and heat over medium heat, stirring often until sauce thickens about five minutes. Add unsweetened coconut and stir until combined and coconut begins to rehydrate. Chill in fridge until ready to use.
Coconut Cream frosting.