Add all Blueberry Filling ingredients to a small sauce pan.
Mash blueberries with a potato masher.
Bring to a boil and stir frequently. Boil 2 minutes.
Remove from heat and allow to cool.
Pour through strainer, mashed it through with the back of a spoon,
You'll have to scrap it off the bottom too. It's thick using the
amounts listed above. For a thinner sauce (for pouring over ice
cream, cake, etc) add ½ or more water. Sauce will get thicker as it
cools. Cover and refrigerate 3 hours or up to 3 days for this recipe.
For the cake- Preheat oven to 325 degrees. Spray a 12 to 15 cup
Bundt pan with nonstick baking spray with flour.
In a large bowl, beat butter, coconut oil and Greek yogurt at
medium speed with a mixer until combined. Gradually add
remaining 3 cups sugar. Beat until fluffy. Add lemon zest and
vanilla, beating until combined. Add eggs one at a time, beating
after each addition.
In a medium bowl, combine flour, baking soda, and salt. Gradually
add to butter mixture beating until combined.
Spoon 4 cups batter into prepared pan. Using the back of a spoon,
spread batter evenly around pan and flatten in the center.
Spoon 4 T blueberry filling into center of batter, using the back of a
spoon spread filling in a trench down center of batter. Top with 4
cups of batter, then another 4 T blueberry filling. Repeat process
until all batter and filling is used.
Bake for 1 hour and 30 minutes or until a wooden pick inserted in
cake comes out clean. If cake begins to get to brown on top, tent it
with aluminum foil to prevent over-browning. Let cake cool 20 to
30 minutes in pan before removing. Remove from pan, allow to
cool completely on a wire rack.
Whisk confectioners sugar and lemon juice until smooth. Drizzle
over warm cake.