My grandparents went blueberry picking every summer while I was growing up. When they’d drive down from Michigan, my grandmother would march into our kitchen with bags and bags of blueberries, along with green beans and tomatoes from their garden and all kinds of baked goods. The goodies would slowly disappear off the kitchen counter as we wandered in and out of the kitchen enjoying them. This blueberry bread quickly became our favorite so when I began baking more, it was one of the first recipes I asked my grandmother for.
My grandmother aptly advised me that this bread was best if frozen and then defrosted and she was absolutely right. The bread came out light and fluffy (photographed), but when I froze it and removed it several days later, the bread had moistened and the flavors had seeped deeper into the bread so that I could taste the blueberry and coconut in every bite. While I used a large baking tin, I think I prefer several smaller loafs so I’ve advised as such below. I served mine for breakfast with greek yogurt!
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup butter
- 1⅓ cup sugar
- 4 eggs
- ½ cup milk
- 1½ tsp lemon juice
- 1 cup drained crushed pineapple
- 3 cup blueberries
- ½ cup coconut
- Prep. Preheat oven to 350 degrees Celsius. Grease four small (or two large) bread tins with extra butter.
- Combine Dry Ingredients. Combine flour, baking powder, baking soda and salt.
- Combine Wet Ingredients. Cream butter until light and fluffy with a mixer. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple.
- Mix. Add dry ingredients and hand mix...don’t use mixer or it will get tough. Fold in blueberries and coconut.
- Bake. Add batter to greased pans. Bake for approximately 40 minutes, or until a knife comes out clean. Remove immediately and cool on top of a drying rack.
- Freeze. Freeze and defrost before serving.