Kefir Blueberry Coconut Cake & Picking Too

The blueberries are out! After a really BAD season last year due to a late spring frost, this years wild blueberry crop is amazing!! Check out these clumps of berries, they almost look like high bush.

Not a great photo because it was taken with my phone but after only 2 hours of picking we came away with over 25 cups of berries! You can see the amount of berries still left on the bushes in the blurry background.

What to do with so many blues?

Eat them of-coarse!

Kefir Coconut Blueberry Cake

• 2 cups flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cup shredded coconut
  
• 2 eggs
• 1 1/4 cup milk kefir
  
• 1/2 cup coconut oil
• 2 cups fresh (or frozen) blueberries

Lemon Glaze:

• 1 cup powdered sugar
• 2-4 tablespoons lemon juice (or enough to make a smooth glaze)
  

1. In a bowl, combine the flour, sugar, baking powder, salt and 1/2 cup coconut. In another bowl beat the eggs, kefir and oil; stir into dry ingredients just until moistened. Fold in blueberries.
2. Spread in a greased and floured 13x9 baking dish. Sprinkle with the rest of the coconut. Bake at 350 degrees for 25-30 minutes or until done. Cool on a wire rack.
3. In a small bowl combine powdered sugar and lemon juice. When cooled slightly drizzle the glaze over the cake and serve!