blueberry coconut bread

Blueberry Coconut Bread



1 1/2 cups (210 grams) all-purpose flour
1tsp baking powder
1/4tsp salt
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2tsp pure vanilla extract
1tbsp grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) coconut milk
1 1/2 cups fresh blueberries

1.Preheat oven to 350F/180C and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

2.In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

3.In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

4.Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

PS Instead of using regular milk, I used coconut milk and also I did not make any lemon glaze so I use icing sugar. And the bread came out to be soft and more like sponge cake.

Recipe is courtesy of Joy of Baking.