Blueberry Coconut Bundt Cake

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This Blueberry Coconut Bundt Cake is moist, delicious and a new favorite flavor combination for me.

Blueberry Coconut Bundt Cake
Blueberry Coconut Bundt Cake

I’ve been kind of into blueberries recently. They are a bit of a new thing for me. I’ve always loved them in some things – like blueberry muffins, for example. But I was never totally into eating them on their own.

That has changed lately and now I really enjoy them. Plus, they are totally good for you. One of those super fruits! Which by the way totally makes this a super cake and by super I mean healthy.

Ok not really, but kinda. I mean, there’s fruit in it. That counts for something, right? Like breakfast?

But back to the berries. Now that I’m into them, I want to bake them into everything.

Blueberry Coconut Bundt Cake

I had some left over from making the Red Velvet Ice Cream Cake, so while trying to figure out what to make with them, I remembered seeing this Frozen Blueberry Coconut Yogurt Pie from She Wears Many Hats and thinking that sounded like a flavor combo I wanted to try. So I did.

You guys, I am so glad I did! I LOVE the coconut. Which really shouldn’t surprise me. I mean, I know I love coconut. In fact, I wear coconut scented lotion most days. I just didn’t realize I’d love so much with blueberries. But it compliments the blueberries wonderfully!

Blueberry Coconut Bundt Cake
Blueberry Coconut Bundt Cake

Seriously, I love it! The flavors are totally refreshing and make think of summer.

It’s a denser cake, yet still light. And it stays so moist.

And to make it even better, it’s easy to put together. I started with the base of my Red Velvet Cheesecake Bundt Cake.

The dough is fairly thick and sticky, which is perfect for a cake with fruit in it. The blueberries run no risk of sinking to the bottom during baking. Those babies aren’t going anywhere.

And please, don’t leave off the coconut glaze. It adds just a little more coconut flavor and it’s perfect. So tasty!

Blueberry Coconut Bundt Cake
Blueberry Coconut Bundt Cake

Hopefully you’ll have somewhere to take this once it’s done, because it you’re like me you won’t be able to stop eating it.

Blueberry Coconut Bundt Cake

  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American



  • 3 cups flour
  • 1 1/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup oil
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tsp coconut extract
  • 1 1/2 cups blueberries (about 1 pint)


  • 1 1/2 cups powdered sugar (plus more if needed for thickness)
  • 3 tbsp milk
  • 1/2 tsp coconut extract
  • toasted coconut, for on top if desired


1. Add flour, sugar, salt and baking soda together in a large mixer bowl. Set aside.
2. Whisk together oil, buttermilk, eggs and coconut extract in another large bowl.
3. Add wet ingredients to dry ingredients and mix until thoroughly combined. Batter will be thick and sticky.
4. Gently stir in blueberries.
5. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
6. Pour batter into pan and bake for 50-55 minutes.
7. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
8. When cake is completely cooled, whisk together glaze ingredients in a small bowl. Use a spoon to drizzle it on top of the cake. Top with toasted coconut, if desired.



You might also like:

Strawberry and Blueberry Cheesecake Icebox Cake
Strawberry and Blueberry Cheesecake Icebox Cake

Red Velvet Cheesecake Bundt Cake
Red Velvet Cheesecake Bundt Cake

No Bake Samoa Cheesecake (no samoa cookies needed!)
No Bake Samoa Cheesecake

Red Velvet Ice Cream Cake
Red Velvet Ice Cream Cake

Recipes from friends:
Quick Blueberry Muffins from I Wash…You Dry
Blueberry Yogurt Protein Bites from Capturing Joy with Kristen Duke
Red, White and Blue Sangria from The Noble Pig
Blueberry Breakfast Parfait Pops from Mom on Timeout
Skinny Blueberry Crumble Bars from Yummy Healthy Easy