Creating the Coconut Blueberry Cake with Lemon Glaze is straightforward if you follow these simple steps:

1. Preheat Your Oven: Start by preheating your oven to 350°F (180°C). Prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.

2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.

3. Blend Wet Ingredients: In another bowl, beat the softened butter until creamy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla and buttermilk, stirring until smooth.

4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Mix until just combined; be careful not to overmix. Carefully fold in fresh blueberries and lemon zest, ensuring they are evenly distributed in the batter.

5. Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Prepare the Lemon Glaze:

6. Make the Glaze: In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until the mixture is smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.

7. Drizzle the Glaze: Once the cake is completely cool, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.