Blueberry Sour Cream and Coconut Cake

I wasn't going to post this cake, but Heather from Stuck on a Lunatic was showing her Mom my blog and her Mom saw a tweet I posted a couple of weeks ago about smelling blueberries baking. I had to post this for Heather and more importantly for Heather's Mom and I am also submitting this for BSI (Blogger Secret Ingredient). Reeni from Cinnamon Spice and Everything Nice is hosting this week.

First off, I need to apologize to whoever I got this recipe from. I have searched several blogs and can't for the life of me remember who gets credit for this recipe. Please let me know via comments or email and I will amend this post for your credit and please accept my apologies.

This recipe came from Bridget at Labella Cooks. Thanks for the shout out!

Let's get started on this cake...it's a perfect blend of coconut, blueberries and silky sweetness!

Toast 1/2 cup of shredded coconut. Heat your oven to 400 degrees, spread shredded coconut evenly on a foil lined pan. The toasting time varies from oven to oven. Check on it after 5 minutes and then go from there until the coconut is evenly toasted.

Once the coconut is toasted, lower the oven temperature to 350 degrees F.

In a large bowl, sift 2 cups of all-purpose flour, 2 teaspoons of baking powder, and add 3/4 of a cup of superfine sugar. i have to admit my ignorance, because I didn't know what superfine sugar is so I used powdered sugar.



In another bowl, combine 1 cup of sour cream, 2 large eggs, 1 teaspoon of lemon zest.




Combine wet ingredients with dry ingredients and fold in 1-1/4 cups of fresh blueberries.



Pour batter into a 9x9 cake pan.

Bake for approximately 40 minutes at 350 degrees F.




Allow to cool for 10 to 15 minutes, remove from pan and top with toasted coconut.


Just make sure you serve yourself the first piece. After all, you did all the work, you deserve it and it's the only way to get you to stop drooling.