25+ Irresistible Blueberry Coconut Bread Recipes You Must Try

There’s something undeniably delightful about the combination of blueberries and coconut.

This dynamic duo not only brings a burst of flavor to any dish, but it also offers a wonderful medley of textures that can elevate a simple loaf into a tropical treat.

Blueberry coconut bread is a versatile baking option that can be enjoyed at breakfast, as a snack, or even as a dessert.

Whether you prefer a classic recipe, a healthier version, or a decadent treat with chocolate chips, there’s a blueberry coconut bread recipe here for everyone.

In this article, we’ll explore over 25 delicious recipes that highlight the sweet, tangy flavor of blueberries and the rich, nutty essence of coconut.

Get ready to discover your new favorite way to enjoy these tasty ingredients!

25+ Irresistible Blueberry Coconut Bread Recipes You Must Try

With over 25 unique blueberry coconut bread recipes to choose from, there’s no shortage of deliciousness to enjoy.

Whether you’re in the mood for a quick and easy loaf or a gourmet treat that impresses, these recipes cater to all tastes and occasions.

The delightful combination of sweet blueberries and creamy coconut will not only satisfy your taste buds but also fill your home with a wonderful aroma that beckons everyone to gather around.

So grab your mixing bowl, preheat your oven, and start baking!

These blueberry coconut breads are sure to become a favorite in your recipe rotation, bringing joy to your kitchen and delighting your family and friends.

Classic Blueberry Coconut Bread

This classic blueberry coconut bread combines fresh, juicy blueberries with shredded coconut for a delightful texture and flavor. The bread is moist, flavorful, and not overly sweet, making it ideal for breakfast or a mid-afternoon snack. Each bite brings out the tartness of the blueberries, balanced by the subtle tropical flavor of coconut. It’s an easy recipe that you can whip up in no time and enjoy with a hot cup of coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ½ cup granulated sugar
• ½ cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup fresh blueberries (or frozen, if unavailable)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, whisk the sugar, coconut oil, egg, and vanilla extract until well combined. Gradually add the buttermilk and stir until smooth.
4. Add the wet ingredients to the dry ingredients, stirring just until incorporated. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The classic blueberry coconut bread is a delicious treat with the perfect balance of fruity and tropical flavors. Enjoy a slice with your morning coffee, or make it a special dessert by adding a dollop of whipped cream on top!

Vegan Blueberry Coconut Bread

For those looking for a plant-based twist, this vegan blueberry coconut bread is made with almond milk and coconut oil to create a dairy-free, egg-free delight. The bread has a soft, tender crumb, thanks to the coconut milk, and is packed with blueberries for added sweetness and nutrition. This recipe is a hit with both vegans and non-vegans alike!

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup shredded coconut
• ½ cup coconut sugar (or brown sugar)
• ½ cup coconut oil, melted
• 1 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Mix the almond milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to create a vegan “buttermilk.”
3. In a large bowl, combine the flour, baking powder, baking soda, salt, shredded coconut, and coconut sugar.
4. Add the coconut oil, vanilla extract, and the almond milk mixture to the dry ingredients. Stir until just combined.
5. Fold in the blueberries gently, being careful not to overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan blueberry coconut bread is delicious and moist, proving you don’t need eggs or dairy to create a great loaf. Perfect for an afternoon pick-me-up, it’s also a fantastic option for sharing at brunch or with friends over coffee.

Gluten-Free Blueberry Coconut Bread

This gluten-free blueberry coconut bread uses almond and coconut flour for a naturally gluten-free option that is still full of flavor. The coconut flour adds a bit of natural sweetness, while the almond flour provides richness. With juicy blueberries scattered throughout, this loaf is moist and tender, ideal for those following a gluten-free diet or anyone looking for a lighter bread option.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup shredded coconut
• ⅓ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• ¾ cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the honey (or maple syrup), coconut oil, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, taking care not to overmix.
6. Pour the batter into the prepared pan and smooth out the top.
7. Bake for 40-45 minutes or until the top is golden and a toothpick comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free blueberry coconut bread is a light yet satisfying option for those who need to avoid gluten. With its tender crumb and naturally sweet flavor, this bread is ideal for breakfast or an afternoon snack paired with a warm beverage.

Lemon-Infused Blueberry Coconut Bread

Brighten up your breakfast with this lemon-infused blueberry coconut bread that features zesty lemon flavor combined with the natural sweetness of blueberries and coconut. This delightful bread is perfect for spring and summer gatherings, offering a refreshing twist that balances the sweetness of the fruit with a citrusy punch. The vibrant flavors and moist texture make it a perfect complement to your favorite tea or coffee.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ¾ cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, combine the melted coconut oil and sugar, mixing well. Add the eggs, vanilla extract, lemon zest, and lemon juice, whisking until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This lemon-infused blueberry coconut bread is a delightful way to enjoy fresh flavors and a touch of sunshine in every bite. It’s not only perfect for breakfast but also an impressive dessert for gatherings, bringing a burst of flavor that everyone will love.

Chocolate Chip Blueberry Coconut Bread

Indulge your sweet tooth with this chocolate chip blueberry coconut bread that combines the sweetness of chocolate chips with the tartness of blueberries and the chewy texture of coconut. This recipe transforms a traditional loaf into a decadent treat that’s great for breakfast, dessert, or as a satisfying snack. The combination of flavors creates a delightful bread that will appeal to both kids and adults alike.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup blueberries (fresh or frozen)
• ½ cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, combine both sugars, melted coconut oil, eggs, and vanilla extract. Mix until well combined, then stir in the buttermilk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries and chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chocolate chip blueberry coconut bread is a delightful blend of sweet and fruity flavors, perfect for satisfying your cravings any time of the day. Each slice is moist and rich, making it an irresistible choice for breakfast or an afternoon treat that pairs beautifully with milk or coffee.

Spiced Blueberry Coconut Bread

Warm spices elevate this spiced blueberry coconut bread, making it a cozy choice for the fall and winter seasons. Infused with cinnamon and nutmeg, this recipe adds a comforting warmth to the fruity flavors of blueberries and the tropical twist of coconut. Perfect for holiday gatherings or as a comforting breakfast on a chilly morning, this bread is both inviting and satisfying.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsweetened shredded coconut
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and shredded coconut.
3. In a separate bowl, mix the granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract until well combined. Stir in the buttermilk.
4. Add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This spiced blueberry coconut bread is a delightful way to enjoy the flavors of the season, bringing warmth and comfort to every slice. It’s perfect for sharing with family and friends during festive gatherings, offering a unique twist that will keep everyone coming back for more.

Maple Blueberry Coconut Bread

This maple blueberry coconut bread is a delightful twist on traditional quick bread, incorporating the rich flavor of pure maple syrup along with juicy blueberries and toasted coconut. The natural sweetness from the maple syrup perfectly complements the tartness of the blueberries, creating a delicious balance. This bread is perfect for breakfast or as a sweet snack, making it a favorite in any household.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ½ cup pure maple syrup
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the maple syrup, melted coconut oil, eggs, and vanilla extract until smooth. Stir in the buttermilk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This maple blueberry coconut bread is a treat that highlights the unique flavor of maple while showcasing the freshness of blueberries. Perfect for weekend brunch or as a midday snack, it offers a delightful taste that brings comfort with every bite.

Cinnamon Roll Blueberry Coconut Bread

Transform your traditional cinnamon roll experience with this cinnamon roll blueberry coconut bread, combining the deliciousness of a classic cinnamon roll with the fruity burst of blueberries and the chewiness of coconut. This loaf features a cinnamon swirl that runs throughout, making each slice a delightful surprise. It’s a great option for brunch gatherings or a special breakfast treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup blueberries (fresh or frozen)
• 1 tbsp ground cinnamon (for the swirl)
• 2 tbsp sugar (for the swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, combine the granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract. Stir in the buttermilk.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the blueberries.
5. In a small bowl, mix the ground cinnamon and sugar for the swirl.
6. Pour half of the batter into the prepared pan, sprinkle half of the cinnamon-sugar mixture on top, then pour the remaining batter over it. Finish by sprinkling the rest of the cinnamon-sugar mixture on top.
7. Use a knife to swirl the batter and cinnamon mixture together for a marbled effect.
8. Bake for 50-55 minutes, or until a toothpick comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The cinnamon roll blueberry coconut bread combines two beloved treats into one irresistible loaf. Perfect for special occasions or just because, this bread brings warmth and sweetness to your table, making every slice a delightful experience.

Pumpkin Blueberry Coconut Bread

Celebrate the flavors of fall with this pumpkin blueberry coconut bread that brings together the warm, earthy taste of pumpkin, sweet blueberries, and the rich texture of shredded coconut. This recipe creates a moist and flavorful loaf that’s perfect for autumn and holiday gatherings. It’s a delightful way to enjoy seasonal ingredients while satisfying your sweet tooth.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsweetened shredded coconut
• ¾ cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 cup pure pumpkin puree (canned or homemade)
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and shredded coconut.
3. In another bowl, mix the sugar, melted coconut oil, eggs, pumpkin puree, and vanilla extract until smooth. Stir in the buttermilk.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin blueberry coconut bread is a unique and flavorful treat that captures the essence of fall in every bite. It’s perfect for enjoying with a warm beverage or as part of a festive spread during holiday celebrations, leaving you with a comforting and satisfying taste that will please everyone.

Almond Flour Blueberry Coconut Bread

This almond flour blueberry coconut bread is a gluten-free delight that combines the rich flavors of almond flour with fresh blueberries and shredded coconut. The result is a moist and tender loaf that’s packed with nutrients and flavor. Perfect for breakfast or a healthy snack, this bread caters to those looking for gluten-free options without compromising on taste.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ¼ cup honey or maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened applesauce
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the almond flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the honey (or maple syrup), eggs, vanilla extract, and applesauce until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This almond flour blueberry coconut bread is not only delicious but also nutritious, making it a great addition to your breakfast table or as an afternoon snack. The almond flour gives it a unique texture and flavor, while the blueberries and coconut add natural sweetness, creating a wholesome loaf everyone will enjoy.

Coconut Cream Blueberry Bread

Indulge in the rich flavor of this coconut cream blueberry bread, where the creaminess of coconut milk enhances the moistness of the loaf. With juicy blueberries bursting in every bite, this bread is a delicious treat for breakfast or dessert. It’s an excellent choice for brunch parties or simply to enjoy at home, bringing a tropical twist to your baked goods.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ¾ cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk (or regular milk)
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, mix the sugar, melted coconut oil, eggs, vanilla extract, and coconut milk until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes or until a toothpick comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut cream blueberry bread is a delightful indulgence that’s perfect for any occasion. Its unique combination of flavors and textures makes it a crowd-pleaser, and it’s sure to brighten up your day with its tropical charm.

Coconut Oatmeal Blueberry Bread

Start your day right with this coconut oatmeal blueberry bread, which combines the hearty goodness of oats with the tropical flavor of coconut and the sweetness of blueberries. This bread is packed with fiber and nutrients, making it a wholesome choice for breakfast or a satisfying snack. It’s a great way to incorporate healthy ingredients into a delicious baked good.

Ingredients:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ½ cup brown sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix the rolled oats, flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the brown sugar, melted coconut oil, eggs, vanilla extract, and buttermilk until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just mixed. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oatmeal blueberry bread is not only delicious but also nutritious, providing a great start to your day. It’s perfect for breakfast on the go or as a delightful afternoon treat, showcasing the wholesome flavors of oats, coconut, and blueberries in every slice.

Zucchini Blueberry Coconut Bread

This zucchini blueberry coconut bread is a delightful and nutritious option that combines the moisture of zucchini with the sweetness of blueberries and the rich flavor of coconut. It’s a perfect way to sneak some veggies into your diet while indulging in a sweet treat. This bread is great for breakfast, snacks, or even as a dessert, making it a versatile addition to your recipe collection.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• 1 cup grated zucchini (about 1 medium zucchini)
• ¾ cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the grated zucchini, sugar, melted coconut oil, eggs, vanilla extract, and buttermilk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This zucchini blueberry coconut bread is a clever way to incorporate more vegetables into your meals without sacrificing flavor. The combination of zucchini and blueberries provides a unique texture and sweetness, making this bread a satisfying and guilt-free treat.

Chocolate Chip Blueberry Coconut Bread

Indulge your sweet tooth with this chocolate chip blueberry coconut bread that brings together the rich flavors of chocolate, fresh blueberries, and shredded coconut. This decadent loaf is perfect for dessert or as a special treat for breakfast. The melty chocolate chips combined with the fruity burst of blueberries create a delightful contrast that everyone will love.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ¾ cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup blueberries (fresh or frozen)
• ½ cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the sugar, melted coconut oil, eggs, vanilla extract, and buttermilk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries and chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chocolate chip blueberry coconut bread is an irresistible treat that combines fruity and chocolaty flavors for a delightful dessert experience. Perfect for brunch or as an afternoon snack, it promises to satisfy both chocolate lovers and fruit enthusiasts alike.

Coconut Lemon Blueberry Bread

Brighten your day with this coconut lemon blueberry bread, where zesty lemon complements the sweetness of blueberries and the richness of coconut. This refreshing loaf is ideal for warm weather gatherings or as a light dessert. The vibrant flavors create a perfect balance, making it a delightful treat any time of year.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ¾ cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• ¾ cup buttermilk
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the sugar, melted coconut oil, eggs, vanilla extract, lemon zest, lemon juice, and buttermilk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut lemon blueberry bread is a refreshing and flavorful addition to your baking repertoire. Its bright flavors make it a delightful choice for spring and summer gatherings, providing a burst of freshness in every slice. Enjoy it as a dessert, a snack, or a light breakfast that will surely brighten your day!

Note: More recipes​ are coming soon!