Blueberry Rum Cake

Leslie McGee

1 2/3 cups blueberries
3/4 cup coconut
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup instant vanilla pudding mix, dry
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup golden rum
2 tsp vanilla

Rum Soaking Syrup
1/2 cup butter
1/4 cup water 1 cup sugar
1/2 cup golden rum
1/2 tsp vanilla


Preheat oven to 325 degrees.

Grease bundt cake pan with coconut oil and lightly dust with flour. Put coconut in bottom of pan. Mix sugar, butter, eggs, vanilla, oil, milk and rum in 1 bowl. In another bowl, mix flour, dry pudding, baking powder and salt. Add to wet mix slowly and blend with mixer. Pour 1/2 of batter into bundt pan and add blueberries. Pour remainder of batter on top. Bake 50-55 minutes.

Keep in pan! Poke holes in cake with a long toothpick.

In medium saucepan, add all rum soaking ingredients except for vanilla. Bring to a rapid boil, turn down heat and simmer for 5-8 minutes. Remove from heat. Stir in vanilla.

Pour syrup over cake, cover with plastic wrap overnight. Loosen sides, turn upside down on plate.