Home Food Deserts Lemon Coconut Blueberry Bread

Lemon Coconut Blueberry Bread

I was rummaging through my kitchen library the other day, looking for inspiration to bake something sweet for when the ladies came over for coffee a few hours later and found an old lemon bread recipe. Wanting to make my baked good a little more special for my friends, I decided to tweak it a little with some blueberries and coconut. What a fabulous addition they made! This bread isn’t too sweet or sharp, it’s just simply moreish!

My friends wolfed down their slices and asked for seconds… the ultimate approval in my books. I hope you enjoy it as well!

Text by Eileen Smith


160g white flour
100g ground almonds
20g shredded dried coconut
1 tsp baking powder
1/4 tsp salt
1 tbsp finely grated lemon zest (about 1 lemon)
250g frozen blueberries (or fresh when in season)
113g butter, at room temperature
150g white sugar
2 large eggs
1 tsp pure vanilla extract
120ml whole milk
60ml plain yogurt

Lemon Glaze

25g white sugar
1tbsp fresh lemon juice

Preheat your oven to 180˚C. Place your oven rack in the centre of the oven. Butter the sides (or use a non-stick vegetable spray) of your loaf pan (23 x 13 x 8cm) and set aside. In a medium bowl, mix your flour, coconut, ground almonds, baking powder, salt and lemon zest. Keep aside 1 tbsp of this mixture and in a separate bowl mix with frozen (or fresh is using) blueberries. This step is important, as it will help prevent your blueberries from sinking to the bottom of your pan when baking. In a measuring jug mix the milk and yogurt, set aside.
IMG_2768In your electric mixer bowl (or another bowl if using an hand mixer) beat the butter until soft then add the sugar and continue to beat until light and fluffy, around 2-3 minutes. Add 1 egg at a time, scraping down the sides of the bowl between each egg. Add the vanilla and turn the mixer down to low. Add the flour mixture in three additions, alternating with two additions of the milk mixture. Gently fold in the blueberries using a spatula. Scrape the batter into your prepared loaf pan and bake for about 60-70 minutes or until the loaf is golden and a skewer comes out clean from the centre.

While the bread is baking, prepare the glaze in a small saucepan. Combine the two ingredients and heat until the sugar is dissolved. When the bread is out of the oven and on a wired rack, use your skewer to pierce the top all over. Pour your glaze over the bread and let it cool in the pan for another 30 minutes. Run a knife along the edges when ready to turn out. Delicious on the day but can be stored in an airtight container for a few days, or frozen. Enjoy!