Coconut Blueberry Bread Recipe Recipe Cards

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CONTEST-WINNING BLUEBERRY QUICK BREAD



Contest-Winning Blueberry Quick Bread image

This sweet bread recipe has won a blue ribbon at our state fair, perhaps because the crushed pineapple and coconut give it a mild but delicious twist. It makes two loaves, so you can freeze one for a future treat. -Lois Everest, Goshen, Indiana

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

2/3 cup butter, softened
1-1/4 cups sugar blend
2 large eggs
4 large egg whites
1-1/2 teaspoons lemon juice
3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
2 cups fresh or frozen blueberries
1 cup canned unsweetened crushed pineapple, drained
1/2 cup chopped pecans or walnuts
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar blend until light and fluffy. Beat in the eggs, egg whites and lemon juice. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in the blueberries, pineapple, pecans and coconut. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY BREAD



Blueberry Bread image

Blueberry bread made with fresh blueberries and a little tang of lemon and orange.

Provided by Sherri Ann

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h40m

Yield 16

Number Of Ingredients 15

½ cup boiling water
4 tablespoons unsalted butter
2 cups blueberries
4 cups all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup freshly squeezed orange juice
1 ½ tablespoons freshly squeezed lemon juice
2 large eggs
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon

Steps:

  • Mix boiling water and butter for bread in a small bowl; set aside until butter has melted and mixture has cooled, about 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 8 1/2x4 1/2-inch loaf pans.
  • Combine blueberries and 2 tablespoons flour in a bowl; toss to coat. Sift remaining flour, baking powder, baking soda, and salt together in a separate bowl.
  • Add sugar, orange juice, cooled butter mixture, lemon juice, and eggs to the flour mixture; mix until well combined. Fold in flour-dusted blueberries. Divide batter and pour into the prepared loaf pans.
  • Combine sugar, flour, softened butter, and cinnamon for topping in a small bowl. Mix with a fork until combined and crumbly. Sprinkle on top of the 2 loaves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 56.4 g, Cholesterol 34.7 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 456.8 mg, Sugar 29.8 g

TOASTED COCONUT-TOPPED BLUEBERRY CAKE



Toasted Coconut-Topped Blueberry Cake image

I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h40m

Yield 9

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
⅓ cup vegetable shortening
1 cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
½ cup toasted flake coconut

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
  • Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
  • Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g

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