Blueberry Lemon Coconut Sunburst Coffeecake with Lemon Glaze

  • Author: The Kitchen Whisperer

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  • 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


  1. Preheat oven to 350 F.
  2. Spray and flour a 10” spring form pan.
  3. In a large bowl, mix the yogurt, sugar and eggs together until well combined.
  4. Add in the lemon oil, lemon zest and apple sauce.
  5. Mix until combined.
  6. In a separate bowl, mix together the 1 1/2 cups of flour, salt, baking soda, baking powder and coconut.
  7. Add dry ingredients to wet, and stir together batter is smooth and homogeneous.
  8. In a separate bowl, add in the blueberries and 1 tablespoon of flour.
  9. Gently mix to coat the blueberries.
  10. Dump in the blueberries (and flour) into the batter and gently fold in.
  11. 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.
  12. Remove from the oven and take a thin blade to go around the end of the cake.
  13. Gently release the latch and remove the side of the spring form pan.
  14. Allow to cool completely.
  15. Once cooled garnish with fresh blueberries, drizzle Lemon Syrup Glaze
  16. on top.


If you didn’t want blueberries you could easily use fresh raspberries

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