Lemon Blueberry Coconut Pound Cake

My mom's garden has been bursting with fresh blueberries this summer and I wanted to make a recipe to incorporate them as an ingredient!

I came up with this Lemon Blueberry Coconut Pound Cake. Lemon & blueberry makes a wonderful summer combination and I had some shredded coconut laying around - so I thought, why not!

The cake is super moist with the perfect amount of blueberries, just the right amount of lemon and a hint of coconut. I under baked mine a tad so really make sure that knife comes out clean from the center of the cake when removing it from the oven!

Lemon Blueberry Coconut Pound Cake

makes one 10-inch Bundt cake

Ingredients

• 3 cups sifted flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter
• 1/2 cup vegetable shortening
• 3 cups sugar
• 6 eggs
• 1 cup milk
• 1 package (7 ounces) shredded coconut
• 1 tsp coconut extract
• 1 tsp almond extract
• 2 cups blueberries
• zest and juice of 2 lemons
• 1 cup confectioner's sugar
• 2 tbsp lemon juice (for glaze)

Instructions

1. Preheat oven to 350F Degrees. Stir together flour and salt and set aside. In a sepearate bowl, beat together butter, shortening and sugar until fluffy. Beat in eggs, one at a time.

2. Beat in flour mixture and milk, alternating between the two, beginning and ending with flour mixture. 

3. Stir in coconut extract, almond extract, lemon juice and zest and blueberries. Pour into a well-greased 10-inch Bundt pan.

4. Bake for 1 hour and 15 minutes or until a knife comes out clean. Cool in pan for at least ten minutes.

5. Whisk together 1 cup confectioner's sugar and two tablespoons lemon juice for the glaze. Pour over the bundt cake and top with fresh blueberries. I also topped it with toasted coconut!