This Blueberry Coconut Buttermilk Bread is my ultimate weekend treat because it combines the tangy richness of buttermilk with the sweet burst of fresh blueberries, making each bite unforgettable. Plus, the hint of coconut adds a tropical flair that just transports me to a sunny paradise, even if I’m just chilling at home.
The combination of fresh blueberries and shredded coconut is simply delightful in my Blueberry Coconut Buttermilk Bread. This moist bread, which contains 2 cups of all-purpose flour and 1 cup of buttermilk, is really balanced and lovely.
And I would attribute that to not just the blueberries and coconut, but also the vanilla in the batter and the richness of softened unsalted butter.
Ingredients
All-purpose flour: Delivers structure and carbohydrate.
Bread’s rise and fluffy texture result from the leavening action of baking powder.
Sugar: Adds sweetness and tenderness to the bread.
Butter, unsalted: Contributes moisture and plenty of flavor.
Buttermilk: Adds a tender texture and a sharp flavor.
Antioxidants and a juicy burst are provided by blueberries.
Coconut that has been shredded: Contributes to the virtue of naturally sweet and textured ingredients.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/4 cups fresh blueberries
- 1/2 cup shredded coconut
- 1 tablespoon all-purpose flour (for coating the blueberries)
Instructions
1. Set your oven to 350°F (175°C) to preheat. Take a loaf pan and grease it. Set aside.
2. In a bowl of medium size, combine 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these ingredients together in the bowl until they are well blended.
3. In a big mixing bowl, together whip, with an electric mixer, 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy.
4. Incorporate 2 large eggs into the butter mixture, adding them one at a time and beating well after each addition. Add and combine well 1 teaspoon vanilla extract.
5. In a gradual uniform manner, mix the flour combination with the wet ingredients; add buttermilk in a 1 cup portion size, mixing it in with the same alternation technique, blending it in uniformly and fully between additions. Ensure that you mix until just combined, and not beyond.
6. Combine 1 tablespoon of all-purpose flour with 1 1/4 cups of fresh blueberries. Toss the blueberries and flour together to coat the blueberries. This will help keep the blueberries suspended in the batter while the cake is baking.
7. The batter should be gently folded with the flour-coated blueberries and 1/2 cup of shredded coconut.
8. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
9. Preheat the oven and bake for 50 to 60 minutes, or until the center is reached with a toothpick that reports a clean result.
10. Let the bread cool in the pan for approximately 10 minutes before moving it to a wire rack to cool entirely prior to slicing. Enjoy your Blueberry Coconut Buttermilk Bread!
Equipment Needed
1. Oven
2. Loaf pan
3. Cooking spray or butter (for greasing the loaf pan)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Wire rack
12. Toothpick
FAQ
- Can I use frozen blueberries instead of fresh ones?You can indeed use frozen blueberries. Just be certain to thaw and drain them thoroughly before you enrobe them in flour.
- Is there a substitute for buttermilk in the recipe?A substitute can be made by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Allow this mixture to rest for 5-10 minutes before utilizing it in your desired recipe.
- Can I use sweetened shredded coconut instead?Yes, it will make the bread a trifle sweeter. You may want to reduce the sugar by 1-2 tablespoons.
- Do I need to grease the baking pan?Yes, the pan is best when it is either greased or lined with parchment paper; these are the steps to ensure the pan does not stick.
- How should I store the blueberry coconut buttermilk bread?Keep it in an airtight container at room temperature for no more than 3 days, or in the refrigerator, for up to a week.
- Can I add nuts to this recipe?Of course! Chopping up a 1/2 cup of nuts, such as walnuts or pecans, and adding them would provide a delightfully crunchy texture.
- What size loaf pan should I use?For this recipe, using a standard 9×5-inch loaf pan gives the best results.
Substitutions and Variations
All-purpose flour: Whole wheat flour or a gluten-free flour blend can be used as a substitute in equal amounts.
Buttermilk: If buttermilk is unavailable, use 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Allow the mixture to sit for 5 minutes before using.
Coconut sugar: Replace with an equal amount of granulated sugar or 3/4 cup of honey for a different sweetness profile.
You can substitute unsalted butter with an equal amount of coconut oil or a plant-based margarine for a dairy-free option.
Eggs: For each egg, use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water or 1/4 cup of unsweetened applesauce as a vegan alternative.
Pro Tips
1. Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature before starting. This allows for better incorporation and a smoother batter, resulting in a lighter, more even crumb texture.
2. Coconut Enhancement: Toast the shredded coconut lightly in a pan before incorporating it into the batter. This enhances the coconut’s flavor and adds a delightful nutty aroma to the bread.
3. Blueberry Distribution: When folding in the flour-coated blueberries, gently fold them into the batter to prevent them from sinking to the bottom and to avoid breaking the berries, which can lead to discoloration of the batter.
4. Loaf Lining: Consider lining the loaf pan with parchment paper after greasing it. Leave an overhang on the long sides, which makes it easier to lift the bread out of the pan cleanly after baking.
5. Crumb Topping Variation: For added texture and sweetness, sprinkle a simple crumb topping made from a mix of sugar, flour, and cold butter before baking. This creates a delightful crunchy layer on top of the loaf.
Blueberry Coconut Buttermilk Bread Recipe
My favorite Blueberry Coconut Buttermilk Bread Recipe
Equipment Needed:
1. Oven
2. Loaf pan
3. Cooking spray or butter (for greasing the loaf pan)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Wire rack
12. Toothpick
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/4 cups fresh blueberries
- 1/2 cup shredded coconut
- 1 tablespoon all-purpose flour (for coating the blueberries)
Instructions:
1. Set your oven to 350°F (175°C) to preheat. Take a loaf pan and grease it. Set aside.
2. In a bowl of medium size, combine 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these ingredients together in the bowl until they are well blended.
3. In a big mixing bowl, together whip, with an electric mixer, 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy.
4. Incorporate 2 large eggs into the butter mixture, adding them one at a time and beating well after each addition. Add and combine well 1 teaspoon vanilla extract.
5. In a gradual uniform manner, mix the flour combination with the wet ingredients; add buttermilk in a 1 cup portion size, mixing it in with the same alternation technique, blending it in uniformly and fully between additions. Ensure that you mix until just combined, and not beyond.
6. Combine 1 tablespoon of all-purpose flour with 1 1/4 cups of fresh blueberries. Toss the blueberries and flour together to coat the blueberries. This will help keep the blueberries suspended in the batter while the cake is baking.
7. The batter should be gently folded with the flour-coated blueberries and 1/2 cup of shredded coconut.
8. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
9. Preheat the oven and bake for 50 to 60 minutes, or until the center is reached with a toothpick that reports a clean result.
10. Let the bread cool in the pan for approximately 10 minutes before moving it to a wire rack to cool entirely prior to slicing. Enjoy your Blueberry Coconut Buttermilk Bread!
