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This Blueberry Coconut Bundt Cake is so moist and delicious, it’s one of my new favorite flavor combinations! This easy bundt cake is filled with blueberries, coconut flavor, and topped with a tasty coconut glaze & toasted coconut!
For another easy and delicious bundt cake, check out my Red Velvet Cheesecake Bundt Cake Recipe!
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.
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!
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.
Why This is The Best Blueberry 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!
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.
PrintBlueberry Coconut Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Blueberry Coconut Bundt Cake is so moist and delicious, it’s one of my new favorite flavor combinations! This easy bundt cake is filled with blueberries, coconut flavor, and topped with a tasty coconut glaze & toasted coconut!
Ingredients
CAKE
- 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)
GLAZE
- 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
Instructions
Nutrition
- Serving Size: 1 Slice
- Calories: 373
- Sugar: 30.9 g
- Sodium: 199.4 mg
- Fat: 17 g
- Carbohydrates: 52.2 g
- Protein: 4.3 g
- Cholesterol: 28.1 mg
Keywords: blueberry bundt cake, coconut cake recipe, best coconut cake recipe, easy coconut cake recipe, blueberry cake recipe, blueberry cake, bundt cake recipe, best bundt cake recipe
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Enjoy
Other Amazing Cake Recipes
Strawberry and Blueberry Cheesecake Icebox Cake
Red Velvet Cheesecake Bundt Cake
No Bake Samoa Cheesecake (no samoa cookies needed!)
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
This looks super good. Can I use frozen blueberries in this blueberry coconut bundt cake?
That should be fine. I’d just defrost and pat them dry first so you don’t add too much additional moisture to the batter.