I was inspired to make this bread last night on a visit to Whole Foods Market. I saw their Blueberry Cornbread and decided I would like to make a bread with blueberries. Somehow though I didn’t feel impressed about the cornbread, but pineapple and coconut was more on my mind. This bread is my best so far and I’m so happy that I made it. Its moist and so delicious, I guarantee that it will be your families favorite.
1 ½ cups whole wheat pastry flour
1 ½ tsp baking powder
½ tsp sea salt
¾ cup turbinado sugar
½ cup coconut milk
½ cup pineapple juice plus 2 Tbsp
¼ cup coconut oil
1 cup blueberries, washed and dried
½ cup powdered raw sugar
1 Tbsp pineapple juice
1 Tbsp coconut milk
Preheat oven 350 degrees Fahrenheit, grease a 9x5 loaf pan, dust with flour and set aside. Combine whole wheat pastry flour, baking powder and salt In a medium bowl. In a smaller bowl mix sugar, coconut milk, pineapple juice and coconut oil until well combined. Add liquid ingredients to dry ingredients mixing until just combined. Fold in blueberries, then transfer to oven. Bake for 50-55 minutes or until toothpick inserted into the middle comes out clean. Remove from oven to cool, leave in pan for 10 minutes, then transfer onto baking rack to cool for 15 minutes.
For the glaze- combine sugar, pineapple juice, and coconut milk in a bowl until smooth. Pour over cake.
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