Blueberry Lemon Coconut Loaf Cake
Bright and fresh blueberry lemon coconut loaf cakes that are impossibly soft and make for the perfect breakfast or midday snack.
Yield: 2 loaf cakes
  • 2½ cups (310 g) all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup (170 g) unsalted butter, room temperature
  • 1½ cups + 2 tbsp (315 g) sugar
  • 3 large eggs
  • 1 cup + 3 tbsp (280 g) sour cream
  • ¾ cup + 2 tbsp (75 g) sweetened shredded coconut
  • zest of 5 lemons
  • 10 oz (280 g) blueberries
For the lemon syrup
  • ½ cup (100 g) sugar
  • ½ cup (120 mL) water
  • zest of 1 lemon
  1. Heat oven to 350F. Grease two 9x5-inch loaf pans. Set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
  3. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 3-4 minutes, or until light and fluffy. Add the eggs one at a time, only adding the next once the prior egg has been fully incorporated. Add the sour cream and mix until fully incorporated.
  4. Add all of the dry ingredients at once. Mix on low until just incorporated. Add in the coconut and lemon zest. Again, mix until just incorporated.
  5. Fill the prepared loaf pans one third full with the batter. Top with ¾ of the blueberries, dividing them evenly between the pans. Add the remaining batter, dividing it evenly between the two pans, spreading it out into an even layer. Top with the remaining blueberries. Place the pans on a baking sheet.
  6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean, rotating the pans halfway through.
For the lemon syrup
  1. Combine the sugar and water in a small saucepan. Bring to a boil. Once the sugar has dissolved, remove from the heat and stir in the lemon zest. Set aside.
  2. Once the cakes finish baking, run a knife around their edges to release them from the pans and unmold them onto a cooling rack set over a sheet of parchment paper. Brush the tops of the cakes with the lemon syrup while still warm. Allow to cool completely before serving.
Recipe by Joanne Eats Well With Others at