Dairy-free blueberry loaf

Recipe by:

The blueberry loaf is wonderful on the first day it is baked, when the berries are still oozing and warm, melting in with the sweet coconut cake crumb

Dairy-free blueberry loaf

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 2lb loaf tin.

  2. Whisk your eggs with the sugar and oil.

  3. Mix the desiccated coconut and flour together.

  4. Stir a third of the flour mixture into the eggs, add a third of the coconut milk, and continue until it is all combined. Add the vanilla extract.

  5. Stir the blueberries into the mixture and scoop it onto the prepared tin. Bake for an hour until golden on top or until a skewer comes out clean. Allow to cool in the tin.

Ingredients

  • 3 eggs

  • 220g caster sugar

  • 250ml light rapeseed oil

  • 60g desiccated coconut

  • 300g self-raising flour

  • 175ml coconut milk

  • 3 tsp vanilla extract

  • 140g blueberries

Method

  1. Preheat your oven to 180°C and line a 2lb loaf tin.

  2. Whisk your eggs with the sugar and oil.

  3. Mix the desiccated coconut and flour together.

  4. Stir a third of the flour mixture into the eggs, add a third of the coconut milk, and continue until it is all combined. Add the vanilla extract.

  5. Stir the blueberries into the mixture and scoop it onto the prepared tin. Bake for an hour until golden on top or until a skewer comes out clean. Allow to cool in the tin.