Ok, this is not pretty but it tastes mighty fine. I seem to be very good at making good robust looking baking that is a bit camera shy. I guess, the proof is in the eating. This loaf is a recipe that could be eaten with custard or ice-cream when still warm but is equally good the next day. It is rather tasty.
Blueberry, coconut and lemon loaf - Muffinmum.com
1 1/2 cups SR Flour
1 tsp baking powder
1/2 c lightly packed soft brown sugar
Good pinch of salt
1 tsp ground cardamom (or cinnamon)
1/2 c threaded coconut
1 1/2 c blueberries (I used frozen)
1/2 cup warm milk
1/4 c canola oil
1 tsp vanilla extract
2 tsp Demerara sugar
Grease and line medium sized loaf tin .
Mix flour, baking powder, sugar, salt and cardamom together in medium sized bowl.
Stir in blueberries, coconut and zest of lemon until coated in flour mix.
In a jug lightly whisk eggs and then add milk, oil, vanilla and the juice of the lemon.
Give a whisk until it all comes together.
Fold wet mixture into dry, stir until just mixed and there is no flour on the bottom.
Tip into tin and spread evenly.
Sprinkle Demerara sugar over the top
Remove from tin and cool on a rack
Bake for 30-40 minutes until brown