Blueberry, Lemon and Coconut Yoghurt Bread

10 Slices
1 hr

Perfect for a post work-out energy boost, or dressed up with fresh fruit, yoghurt and a dash of maple syrup for breakfast, or just a lazy afternoon delight with a pot of tea or freshly brewed coffee, my Blueberry, Lemon and Coconut Yoghurt Bread is a delicious alternative to Banana Bread.


Wholewheat flour and oats make it rich in fibre, and the coconut yoghurt gives it a lovely moist, fluffly texture. By using frozen blueberries it’s also very economical to bake, plus with very little sugar it proves you can have your cake and eat it!


You can also make the recipe lunchbox friendly and cut your baking time down to 15-20 minutes by using a muffin tray.

Blueberry, Lemon and Coconut Yoghurt Bread

Recipe details

  • 10  Slices
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients


  • 1 & 1/2 cups wholemeal self raising flour
  • 1/2 cup oats
  • 1/4 cup desiccated coconut
  • 1/4 cup golden caster sugar
  • 1/4 tsp bicarbonate of soda
  • 3/4 cup diary-free coconut yoghurt
  • 1 lemon
  • 1 cup frozen blueberries
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 50g salted butter
  • 1/8 cup flaked almonds

Instructions


Preheat the oven at 180°C/160°C fan.
Cream the butter and sugar together with a mixer. When it becomes pale and creamy, add the eggs and vanilla and mix until it develops a beautifully light and fluffy consistency.
Add the flour, bicarbonate of soda, desiccated coconut and oats. Give it all a good mix through.
Fold the coconut yoghurt into the mixture with a spatula (you’ll find the mixture will now loose its stiff thickness).
Next gently mix through the blueberries, along with the grated zest of the lemon.
Lightly grease a loaf tin (I use a L25 x W13.5 x H9cm sized tin) and line the bottom of the tin with a piece of baking paper. Pour the mixture into the tin and scatter the almonds down the centre line. Gently press the almonds into the mixture to avoid them burning.
Pop your lovely creation into the oven to bake for 40-45 minutes until the top turns golden brown and slightly cracks. If you’re unsure whether it’s baked, slide a cake tester into the centre of the cake - it should be clean when removed. If it’s on the goopy side, the cake will need a little longer - I suggest continuing to bake at 5 minute intervals, checking with the cake tester between each interval.
Allow the cake to cool completely before removing from the tin.
Claire | Eat Beautiful on a Budget
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