The other day I had an overabundance of blueberries. See I went to Costco and bought this big container of fresh blueberries on Friday after work then Saturday I ended up having to go to Sam’s club, forgot I bought blueberries the day before and ended up buying ANOTHER huge container. Yeah… needless to say I had waaaaaaaay too many. I could only make so many muffins, pancakes and blueberry sauce out of them. I wanted something that represented summer. To me blueberries and lemons are the quintessential summer flavor. Well okay next to watermelon, strawberries, raspberries, peaches… yeah, you get the gist. Go with it. And that point in time, summer tasted like blueberries and lemons. LOL
This cake was so moist and tender. The flavors were clean and bright and just all around amazing. I could so see having this dessert for a Sunday brunch with your girlfriends sipping a cup of tea.
Like for me, if I lived like Giada and had that beach front property (color me jealous), I would serve this outside on a gorgeous summer day with a slight breeze, drinking Mimosas with my friends, having some canapes and this for dessert.
So Giada.. if you’re reading this, first.. Thank You and second… call me 🙂 Let’s so make this and do brunch.
… sigh, a girl can dream, right?
This cake is pretty simple to make and is good for you. It has no oil but rather healthy ingredients – apple sauce, greek yogurt.
Now if you didn’t have blueberries, you could easily substitute fresh raspberries as well.
Blueberry Lemon Coconut Sunburst Coffeecake with Lemon Glaze
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Ingredients
- 1/2 cup greek toasted coconut yogurt
- 1 cup white sugar
- 3 large eggs
- pinch salt
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 tablespoon lemon zest
- 1/2 teaspoon lemon oil
- 1/2 cup natural apple sauce
- 2 cups fresh blueberries
- 1 cup shredded coconut, unsweetened
- Lemon Syrup Glaze
Instructions
- Preheat oven to 350 F.
- Spray and flour a 10” spring form pan.
- In a large bowl, mix the yogurt, sugar and eggs together until well combined.
- Add in the lemon oil, lemon zest and apple sauce.
- Mix until combined.
- In a separate bowl, mix together the 1 1/2 cups of flour, salt, baking soda, baking powder and coconut.
- Add dry ingredients to wet, and stir together batter is smooth and homogeneous.
- In a separate bowl, add in the blueberries and 1 tablespoon of flour.
- Gently mix to coat the blueberries.
- Dump in the blueberries (and flour) into the batter and gently fold in.
- Bake for 20-25 minutes until a toothpick inserted comes out clean and the sides of the cake have slightly pulled away from the pan.
- Remove from the oven and take a thin blade to go around the end of the cake.
- Gently release the latch and remove the side of the spring form pan.
- Allow to cool completely.
- Once cooled garnish with fresh blueberries, drizzle Lemon Syrup Glaze
- on top.
Notes
If you didn’t want blueberries you could easily use fresh raspberries
What can I substitute if I dont have applesauce? Can I sub regular yogurt or sourcream for greek yogurt?
Hi Judy!
In this recipe, the applesauce is a replacement for butter or vegetable oil. It already has yogurt in the cake so I wouldn’t add more.
Best Kitchen Wishes!
I made this yesterday. I know that oven temps vary but I swear I had to bake this for 40+ minutes before it turned that golden brown on top. I even did the toothpick test. It looked great (and smelled awesome!)when I took it out of the oven and removed the ring. Then the middle started to sink! I was saving it for today’s dessert, so didn’t put the lemon glaze on it until just before serving. When I served it, the center was gooey. It tastes good but just doesn’t look right. Any suggestions for when I try this again? I may try to do it as muffins next time! 🙂
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Ingrid,
Hmmm.. Well first I’m sorry it didn’t turn out as expected. Your pan that you used, it’s 10″, right? The cake won’t be as high as a standard cake and slightly more dense so I’m surprised to hear that it took that long and it was still gooey. When you put your batter into the pan, what was the consistency? It should be thick, just barely pourable.
I know you said the toothpick came out clean but were the sides of the cake pulled away from the pan too? Fresh blueberries, not frozen? Sorry… just I hate to hear that stuff doesn’t turn out for people. One thing I make sure I do before posting any recipe is make them multiple times to ensure the right ingredients, flavor and outcome are consistent.
🙁
Best Kitchen Wishes
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Well, I’m not giving up on this recipe. I’ll definitely try it again. I used the right size pan and the cake pulled away from the sides. I think the problem was the blueberries. I had bought fresh blueberries but wasn’t able to use them right away so I froze them. I’ll make it again and use fresh ones!! I’ll let you know the results when I get around to making it again. Thanks for your reply! 🙂
Ah okay, the frozen part will actually add to the liquid level in the cake. If you use frozen I would increase the flour by a few Tablespoons and possibly decrease the applesauce a tsp or so. However I would still opt for fresh.
Also, do as Deb suggested, go for between 30-40 minutes but always trust your cake tester. Also you can leave it in the ring a tad longer instead of removing it immediately but I tend to not do it on this cake as I don’t want it to get dried out as this is a dense cake.
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Just to add my two cents: when I made the cake on Saturday, it took 30 minutes till it was done. Today I made it again, and it took 40 minutes. I just wait till the color is right, the toothpick is clean, and my nose tells me it’s ready.
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Thanks Deb! I appreciate your input! Hmmm… wonder why the 10 minute difference. I mean I could see if the weather was drastically different as that will affect baking time but from a week or so apart, not so much.
Maybe what I’ll do is make it one more time and perhaps change the timing to 25-35 minutes.. or until golden brown and the toothpick comes out clean.
Yep, just like my Mama always told me.. “your nose knows!”
Best Kitchen Wishes!
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smooch!
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Great idea! Keep those recipes comin’ — you’re making me look good!
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You look fabulous on your own Deb! I just augment your awesomeness 😉
Best Kitchen Wishes!
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I made this cake today for a party, and every bit was gobbled up to rave reviews! I didn’t even get a bite! But I’m making it again this week when a couple of girlfriends come over, so I’m sure to get a taste then. Thanks so much for these wonderful recipes!
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Aw they ate it all without you?! Man, some friends, huh? *wink* I’m thrilled they loved it! Next time just make a 2nd one and freeze it just for you. Sometimes I’ll do that for unexpected drop-ins.
Best Kitchen Wishes!
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Thanks!
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When do you add the coconut?
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When you mix together the flour, salt and leavening agents.
Best Kitchen Wishes!
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