Blueberry Coconut Bread
This loaf has a delightfully moist texture, which is achieved by incorporating a good amount of powdered sugar, which dissolves into the batter. Lemon juice is added for subtle flavour and acidity, which also helps the bread rise, much like buttermilk would. Coconut lovers will also enjoy the inclusion of coconut milk and oil into […]
Ingredients
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1 1/2 cups (225 g) fresh or frozen blueberries (see note)
- 1 1/2 cups (195 g) icing sugar
- 1/2 cup (45 g) unsweetened shredded coconut
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup (150 ml) coconut milk
- 1/2 cup (125 ml) coconut oil, melted (see note)
- 3 eggs
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (65 g) icing sugar
- 1 tbsp (15 ml) coconut milk
- 1 tsp (5 ml) lemon juice
- 2 tbsp unsweetened shredded coconut
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, 1 cup (150 g) of the blueberries, the icing sugar, shredded coconut, baking powder and salt.
- In another bowl, whisk together the coconut milk and oil. Add the eggs, one at a time, then the lemon zest and juice. Using a wooden spoon, stir in the dry ingredients. Spread the mixture out in the prepared loaf pan. Sprinkle with the remaining blueberries (see note).
- Bake for 1 hour 15 minutes or until a toothpick inserted in the centre of the bread comes out clean. Let cool completely on a cooling rack, about 3 hours.
This loaf has a delightfully moist texture, which is achieved by incorporating a good amount of powdered sugar, which dissolves into the batter. Lemon juice is added for subtle flavour and acidity, which also helps the bread rise, much like buttermilk would. Coconut lovers will also enjoy the inclusion of coconut milk and oil into the batter, as well as shredded coconut as a topping.