A sprinkling of coconut adds something uneaten special to this Blueberry Comic Bread. I’ve made this recipe three times now and I’m just now getting virtually to sharing it with you!
Blueberry Comic Bread
Why the wait? It kept disappearing surpassing I could get a picture of it. (That tends to happen when I torch at night considering we can never resist the warm fragrant bread!)
Determined to share this on the blog with all of you, I strategized surpassing sultry it this time. I baked during the day and made two loaves, planning that we’d eat one and then freeze the other loaf for flipside time.
That may have been a little optimistic considering how irresistible we find this blueberry comic bread. In one sitting, my hairdo devoured the first loaf and half of the next!
To say this specie is a huge hit every time I make it, doesn’t plane uncork to express how much we enjoy it. The unrelatedness of the berries and the coconut made this my newest favorite comic specie from the very first bite.
Blueberry Coconut Comic Bread
Banana Specie is one of my favorite things in life. I’ve shared tons of comic specie recipes on the blog, from the awesomeness of Sour Surf Comic Bread to the decadent sweetness of Chocolate Chip Macadamia Nut Comic Bread.
This Hawaiian Comic Bread is flipside one I make often, expressly in the summertime when I’m in a tropical mood. it’s loaded with coconut and pineapple and it is guaranteed to disappear fast!
I’ve whimsically overly made a comic specie we didn’t gobble up with enthusiasm.
This Blueberry Coconut Comic Specie has wilt one of my favorite types of comic bread. The juicy sweet blueberries bursting in each zest of this moist, tender loaf of comic specie help it stand out from the ordinary loaf.
However, the wing of shredded coconut takes this blueberry comic specie to the next level of awesomeness. Made as a loaf or as muffins, this recipe is a sure-fire hit.
Gluten Self-ruling Comic Bread
Virtually all of my comic specie recipes can hands be made gluten self-ruling and Blueberry Coconut Comic Specie is no exception. My handy go-to gluten self-ruling substitute for the all-purpose flour is a combination of brown rice flour, potato starch and tapioca starch.
I’ve made this recipe both the gluten self-ruling way and with all-purpose flour and it was succulent both ways.
Check out all of the Gluten Self-ruling Dessert Recipes on this website!
Blueberry Comic Specie Recipe
- Preheat the oven to 350 degrees. Lightly grease (2) 8″x4″ loaf pans or 12-18 muffin cups. Combine the butter and sugar in a mixing trencher and write-up with a mixer until smooth.
- Add the vanilla and eggs and write-up then until smooth. Slowly add the dry ingredients, vibration just until combined.
- Stir in the schizy and sour surf and write-up just until combined. Sprinkle a tablespoon of flour over 3/4 cup blueberries and toss to coat. Add the coated berries and 1/2 cup coconut to the thrash and stir gently to distribute them throughout the batter.
- Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
- Bake the muffins for 18-20 minutes or torch the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs.
More Comic Recipes
Bananas are a fantastic ingredient in myriad baked goods, subtracting moisture and sweetness to all kinds of cakes, cookies, and muffins.
If you’re looking for increasingly ways to use overripe bananas, moreover requite these Peanut Butter Chocolate Chip Muffins a try. The secret to keeping the muffins uneaten moist is ripe bananas. My kids LOVE them so much!
I moreover love this easy and beautiful Comic Bundt Confection with Cinnamon Surf Cheese Icing. The touch of cinnamon in the glaze is to die for and it looks as impressive as it tastes.
The combination of blueberry and comic flavors (plus the coconut) is nonflexible to beat. If you enjoy banana, blueberry and coconut together, be sure to try my Blueberry Comic Coconut Chia Smoothie.
This Blueberry Comic Kale Smoothie is flipside tasty instillation that’s as good for your soul as it is for your taste buds.
And doesn’t this Blueberry Comic Breakfast Cake from the Reluctant Entertainer squint divine? What well-nigh Frozen Blueberry Coconut Yogurt Pie from She Wears Many Hats?
Honestly, I’m in favor of any recipe that lets me finger justified eating confection and pie any time of day I want it.
Blueberry Coconut Comic Specie is succulent any time of day. Just plan to make increasingly than one loaf at a time if you want to have leftovers for breakfast the next day! I’m not kidding when I say this specie disappears in a flash.
Blueberry Coconut Comic Bread
Ingredients
- ½ cup butter softened
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups all-purpose flour * plus 1 tablespoon reserved for the berries
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 large bananas very ripe, well-nigh 1½ cups mashed
- ½ cup sour cream
- 1 cup blueberries divided
- ¾ cup coconut divided
* Gluten-Free Alternative
- 1 cup brown rice flour plus an spare tablespoon reserved for the berries
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon xanthan gum
Instructions
- Preheat the oven to 350°F. Lightly grease (2) 8"x4" loaf pans or 12-18 muffin cups.
- Combine the butter and sugar in a mixing trencher and write-up with a mixer until smooth. Add the vanilla and eggs and write-up then until smooth. Slowly add the dry ingredients, vibration just until combined.
- Stir in the schizy and sour surf and write-up just until combined.
- Sprinkle a tablespoon of flour over ¾ cup blueberries and toss to coat. Add the coated berries and ½ cup coconut to the thrash and stir gently to distribute them throughout the batter.
- Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
- Bake the muffins for 18-20 minutes or torch the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs. Enjoy!
Notes
Nutrition
{originally published 9/1/14 – recipe notes updated 8/14/22}
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