Lemon-Blueberry & Coconut Cake

I am still on the quest to get over my "from scratch" baking phobia.  Now I've made a handful of scratch cakes and I am building my confidence.  Of course, nothing is worthy of being published  here until my husbands says it's good because he's my cake judge.  What qualifies him to be a judge? Let's just say he really likes to eat cake.  This cake is not overly sweet, but it tastes fresh and light with a light lemon glaze.  All in all, not bad for this baking challenged chick.



You will need a few lemons and 1 cup of blueberries to make this cake and the glaze. 




The Wet ingredients:
1/2 cup of unsalted softened butter
1 3/4 cups of sugar
3 eggs
1 tsp of vanilla
1 cup buttermilk
1/4 cup of lemon juice


The Dry Ingredients:
2 1/2 cups of all purpose flour
1/2 tsp of salt
1 tsp baking soda


Flavorings:
1 cup fresh blueberries
2Tbs lemon zest
1 cup of sweetened coconut flakes

Directions:  With a mixer, first cream the butter and sugar. Then add the eggs and beat into the creamed butter/sugar.  Now add your buttermilk, lemon juice, zest and vanilla.  Once the wet ingredients are well mixed slowly add the mixed dry ingredients.  Blend well.  Finally add the blueberries and coconut flakes and mix these two ingredients by hand. 



Grease a pan and coat with a little flour.  Bake at 325 degrees for 45-50 minutes. Check center of cake with toothpick to see if done.

Glaze:
Juice of one lemon
1 cup powdered sugar
Mix well and pour over cake.



 
Serves 10-12 people.  Enjoy. 


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