Blueberry Coconut Bread – A Southern Twist with Pantry Staples
Today, we’re diving into a creative take on Southern sweet bread with our Blueberry Coconut Bread. This recipe came to life through the art of pantry ingenuity, blending tropical flavors with the heartwarming tradition of homemade Southern baking.
Perfect for brunch, dessert, or an afternoon tea break, this bread is moist, flavorful, and downright unforgettable.
Imagine the subtle nuttiness of shredded coconut, the sweet tartness of blueberry pie filling, and the tender crumb of a perfectly baked loaf. It’s a marriage of convenience and creativity, using everyday ingredients you might already have.
Plus, the simplicity of this recipe makes it a go-to for both novice and seasoned bakers. Let’s roll up our sleeves and bake something magical!
The Perfect Blueberry Coconut Bread for Sweet Southern Moments
Ingredients You Will Need:
- large eggs
- all-purpose flour
- baking soda
- baking powder
- salt
- coconut oil (melted)
- milk
- granulated sugar
- can (21 oz) blueberry pie filling
- shredded coconut
This recipe is a nod to Southern ingenuity, where pantry staples are transformed into something extraordinary. Inspired by a love for quick breads and a craving for something tropical, this unique creation balances the tart sweetness of blueberries with the delicate richness of coconut.
Sweet, Simple, and Southern: Blueberry Coconut Bread Recipe
The result? A bread that feels as indulgent as dessert but with all the charm of a homemade treat.
- Don’t Overmix: Folding gently ensures a tender crumb and keeps the blueberries intact.
- Add a Topping: Sprinkle extra shredded coconut or powdered sugar on top after cooling for a decorative touch.
- Storage: Wrap tightly and store at room temperature for up to three days or freeze for later.
Share the Love
If you try this Blueberry Coconut Bread, we’d love to hear from you! Snap a picture, tag us at Sincere Scribbles, and share your baking adventures. This bread is proof that sometimes, the best recipes come from a little creativity and a well-stocked pantry.
Enjoy the sweet life, Southern-style!
Blueberry Coconut Bread Recipe
Equipment
- 1 large cake pan or loaf pan
- 1 Large Mixing Bowl
Ingredients
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil (melted)
- 1 cup milk
- 2 1/4 cups granulated sugar
- 1 can (21 oz) blueberry pie filling
- 1 cup shredded coconut
Instructions
- Prepare the BatterIn a large mixing bowl, combine eggs, flour, baking soda, baking powder, salt, coconut oil, milk, and sugar. Mix until the batter is smooth and well incorporated.
- Add the CoconutGently fold in the shredded coconut to distribute it evenly throughout the batter.
- Incorporate the BlueberryCarefully fold in the blueberry pie filling, ensuring you don’t overmix. This step keeps those luscious blueberries intact for a delightful burst of flavor in every bite.
- Prep the PanSpray a cake pan with nonstick cooking spray or grease it lightly with oil to prevent sticking.
- BakePour the batter into the prepared cake pan. Place it in a preheated oven at 350°F and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool and ServeOnce baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Slice into small portions and serve with a hot cup of tea or coffee.
