Lemon Coconut Blueberry Loaf


Source: Rachel R


A delicious loaf to accompany tea, for a snack, or for a party.


2 1⁄2 c
flour (*)
1⁄3 c
maple syrup (*)
eggs (*)
1⁄4 c
dried coconut (*, plus more for topping)
1⁄3 c
coconut oil (melted, then cooled)
1 t
lemon zest
1⁄3 c
milk or non-dairy milk
1 c
blueberries (frozen* or fresh, plus more for topping)
1 t
baking powder (*)
1 t
ground cinnamon (*)
1⁄4 t
salt (*)


Preheat oven to 350 degrees.

Add all wet ingredients (except blueberries) and whisk. 

Fold in dry ingredients.

Mix, then carefully add blueberries.

Pour into a greased and floured loaf pan.

Top with more blueberries and coconut. 

Bake for 40 minutes.

Let cool before slicing. 


Oat flour can be subbed to make this recipe gluten free. 

Non-Dairy milk can be subbed to make dairy free. 

Recipe can be made vegan using dairy free milk and 2 flax eggs (2 Tbsp flax seed mixed with 3 Tbsp water)


Ingredients with an * can be found at the Grainery store.