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Makes
one 8.5" x 4.5" loaf
Author Notes
This recipe is very light on the sugar, so it's not too sweet. Adjust the sugar according to your taste. Desiccated coconut added on top to give a crunch on this bread. —cynthiagunawan
Ingredients
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250 grams
All Purpose Flour
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100 grams
Granulated Sugar
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8 grams
Baking Powder
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115 grams
Butter, melted
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125 milliliters
Milk
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2
Eggs, room temperature
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3 tablespoons
Lemon Juice
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1
Lemon Zest
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1 cup
Blueberries, fresh
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2 tablespoons
All Purpose Flour
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Pinch
Salt
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Desiccated Coconut, sweetened / unsweetened
Directions
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Preheat oven 375 F. Grease & flour 8.5" x 4.5" loaf pan.
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Toss blueberries in 2 tbsp flour, set aside.
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Sift & mix together flour, baking powder, salt & lemon zest.
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In a mixing bowl, using paddle attachment, mix melted butter with granulated sugar, lemon juice and eggs.
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Alternately add in the milk and all purpose flour to the butter mixture, beginning and ending with flour.
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Fold in the blueberries.
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Pour batter into prepared loaf pan, and sprinkle desiccated coconut on top.
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Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 to 60 minutes.
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Serve plain or with lemon glaze on top.
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