Blueberry Lemon Coconut Cake Recipe Easy Snowball Dessert

Name: Blueberry Lemon Coconut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups (310 g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup (230 g) unsalted butter, softened; 1 ¾ cups (350 g) granulated sugar; 4 eggs; 1 tablespoon lemon zest; 3 tablespoons lemon juice; 1 teaspoon vanilla extract; ¾ cup (180 ml) milk; 1 cup (150 g) fresh blueberries; 1 cup (230 g) butter, softened (for frosting); 4 cups (500 g) powdered sugar; 2 tablespoons lemon juice (for frosting); 1 teaspoon vanilla extract (for frosting); Shredded sweetened coconut (for decoration); Fresh blueberries and lemon slices (for garnish)

Posted on August 21, 2025

There’s something magical about the combination of blueberries, lemon, and coconut, isn’t there? This Blueberry Lemon Coconut Snowball Cake is a tangy, sweet showstopper that’s perfect for any occasion. Whether you’re hosting a summer brunch or need an eye-catching dessert for the holidays, this recipe has you covered. The vibrant blueberries, zesty lemon, and fluffy coconut create a harmony of flavors that’s impossible to resist. Plus, it’s easier to make than it looks!

I first stumbled upon the idea for this dessert at a potluck, where a similar cake stole the show. After tweaking and testing the flavors over time, I’ve landed on this version, which is my absolute favorite. The snowball-like appearance makes it ideal for winter celebrations, but honestly, it’s delicious year-round. Let’s dive into this delightful recipe that’s sure to wow your family and friends!

Recipe Story/Background

The roots of this cake trace back to the classic Southern coconut cake, which is often served at special gatherings. While traditional recipes focus solely on coconut, I wanted to experiment with adding blueberries and lemon for a pop of color and flavor. The result? A dessert that bridges traditions and modern creativity.

This cake feels like sunshine and snowflakes all in one bite. The lemon adds a refreshing tang, the blueberries provide bursts of sweetness, and the coconut ties it all together with its tropical flair. It’s the type of dessert that makes you feel nostalgic yet excited for something new. Plus, it’s a great way to use seasonal blueberries when they’re at their peak.

Over the years, this recipe has become a family favorite at birthdays and holiday dinners. I’ve even made it for summer picnics, and it never fails to impress. If you’re looking for a dessert that’s as pleasing to the eyes as it is to the palate, this Blueberry Lemon Coconut Cake is your answer.

Ingredient Discussion

Let’s break down the key ingredients that make this cake so special:

Blueberries: Fresh blueberries are best for this cake, as they offer the juiciest flavor. Frozen blueberries can work in a pinch but be sure to thaw and drain them to avoid excess moisture. If blueberries aren’t available, you can substitute raspberries or blackberries for a similar effect.
Lemon: You’ll need both lemon zest and juice for this recipe. The zest provides an intense citrus aroma, while the juice adds tanginess. Organic lemons are ideal since you’ll be using the peel. If you’re out of lemons, lime zest and juice can be used as a substitute.
Coconut: Shredded sweetened coconut creates the snowball effect and adds a chewy texture. Unsweetened coconut works if you prefer less sweetness, but you might want to adjust the sugar in the recipe accordingly. Toasted coconut can also be used for a nutty flavor twist.
Butter: Use high-quality unsalted butter for the best flavor. It gives the cake its rich, tender crumb. If you’re dairy-free, plant-based butter works well as a substitute.
All-purpose flour: This recipe uses regular flour, but if you’re gluten-free, a 1:1 gluten-free baking flour can be swapped in. Just make sure it’s a variety designed for cakes.
Sugar: Granulated sugar sweetens the cake perfectly. You could use coconut sugar for a slightly caramelized flavor, though it might darken the cake’s color.
Eggs: Eggs are crucial for binding and giving the cake structure. If you need an egg-free version, use flaxseed meal mixed with water as a replacement.
Vanilla extract: A good quality vanilla extract rounds out the flavors beautifully. For an extra kick, try adding a splash of almond extract.

Each ingredient plays a role in creating the flavor and texture of this cake, and with a few substitutions, it’s easy to make it fit your dietary needs or preferences.

Equipment Needed

You don’t need fancy tools to make this cake, but here’s a list of what you’ll need:

Mixing bowls: Several sizes for combining wet and dry ingredients.
Electric mixer: A hand or stand mixer works well for creaming the butter and sugar. If you don’t have one, a sturdy whisk and some elbow grease will do the trick.
9-inch cake pans: You’ll need two pans for layering. If you only have one, bake the layers separately.
Cooling rack: Essential for cooling the cakes evenly.
Offset spatula: Perfect for spreading the frosting smoothly.
Microplane or zester: For grating the lemon zest.
Fine mesh sieve: Useful for sifting the flour.

If you’re missing a piece of equipment, don’t worry. For example, you can use parchment paper instead of a cooling rack or a spoon in place of an offset spatula.

Preparation Method

Prep the pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
Mix dry ingredients: In a medium bowl, sift together 2 ½ cups (310 g) of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
Cream butter and sugar: In a large mixing bowl, beat 1 cup (230 g) of unsalted butter with 1 ¾ cups (350 g) of sugar until light and fluffy, about 3-4 minutes.
Add eggs: Gradually add 4 eggs, one at a time, beating well after each addition.
Incorporate wet ingredients: Stir in 1 tablespoon of lemon zest, 3 tablespoons of lemon juice, and 1 teaspoon of vanilla extract.
Combine wet and dry: Alternate adding the dry ingredients and ¾ cup (180 ml) of milk to the butter mixture, beginning and ending with the dry ingredients. Fold in 1 cup (150 g) of blueberries gently.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
Make the frosting: Beat 1 cup (230 g) of butter until creamy. Slowly add 4 cups (500 g) of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Beat until fluffy.
Assemble: Spread frosting between the layers, then cover the entire cake. Press shredded coconut onto the sides and top.
Decorate: Arrange fresh blueberries and lemon slices on top for garnish.

Take your time with each step, especially the frosting—it’s the key to achieving that perfect snowball look!

Cooking Tips & Techniques

Here are some tips to make your cake-making experience easier:

Make sure your butter and eggs are at room temperature. This helps them blend smoothly and creates a better cake texture.
Don’t overmix the batter once you’ve added the flour. Overmixing can make the cake dense instead of fluffy.
If your blueberries tend to sink, toss them in a bit of flour before folding them into the batter.
For even layers, weigh the batter before dividing it between pans.
Chill the cake for 15-20 minutes after frosting to help the coconut adhere better.

I learned the hard way that rushing through the frosting can lead to uneven coverage—take your time, and it’ll be worth it!

Variations & Adaptations

This recipe is wonderfully versatile. Here are some ideas to switch it up:

Gluten-free option: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
Dairy-free version: Substitute plant-based butter and almond milk for the dairy ingredients.
Berry swap: Replace blueberries with raspberries or blackberries for a different flavor profile.
Toasted coconut: Toast the shredded coconut for a nutty flavor and golden color.
Mini cakes: Bake the batter in cupcake tins for individual servings.

I once tried adding a layer of blueberry jam between the cake layers, and it was a hit!

Serving & Storage Suggestions

This cake is best served chilled or at room temperature. Here’s how to make it shine:

Serving: Slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairing: A glass of iced tea or a cup of coffee pairs beautifully with the tangy-sweet flavors.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake (without the garnish) for up to 3 months.
Reheating: Let frozen slices thaw in the refrigerator overnight. Avoid microwaving to keep the frosting intact.

Pro tip: The flavors deepen after a day in the fridge, making it even tastier the next day!

Nutritional Information & Benefits

Here’s a quick look at what you’re enjoying:

Calories: Approximately 450 per serving (based on 12 servings).
Blueberries: Packed with antioxidants and vitamin C.
Lemon: High in vitamin C and aids digestion.
Coconut: Provides healthy fats and a dose of fiber.

This cake is indulgent but offers some nutritional perks thanks to the fruit and coconut. Just watch out for the sugar content if you’re monitoring your intake!

Conclusion

This Blueberry Lemon Coconut Snowball Cake is more than just a dessert—it’s a celebration of flavors and textures that delight everyone who tries it. Whether you’re baking it for a special occasion or just because, it’s sure to become a favorite in your recipe collection.

Now grab your apron and get baking. This snowball cake is calling your name!

FAQs

Can I use frozen blueberries?

Yes, but make sure to thaw and drain them first to avoid excess moisture in the batter.

What’s the best way to zest a lemon?

Use a microplane or fine grater to scrape off the yellow peel. Avoid the white pith, as it’s bitter.

Can I make this cake ahead of time?

Absolutely! The cake can be made a day in advance and stored in the refrigerator. The flavors will deepen overnight.

Is this cake gluten-free?

Not as written, but you can substitute gluten-free baking flour for the all-purpose flour.

How do I prevent my cake layers from sticking?

Grease the pans thoroughly and line the bottoms with parchment paper for easy removal.