My New Kentucky Home

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Blueberry Bread Made with Coconut Oil

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I LOVE blueberries and it always puts a smile on my face when summer rolls around and I can finally buy blueberries that are: A) affordable, since, around here, blueberries are INSANELY priced in the out-of-season months, and B) flavorful, like a blueberry should be instead of tasting like the plastic fruit that used to sit on the buffet table in my grandmother’s kitchen.

While my preferred method of enjoying blueberries is popping them straight in my mouth, I have a tendency to go crazy when I find them on sale and then I bring home way more than I could possibly eat in a few days time.  I freeze some, of course, but I find myself wanting to make something fresh and wonderful with all those gorgeous berries.

So…..just the other day I remembered an old strawberry bread recipe I used to pull out fairly often.  Why not try it with blueberries, I thought.  And, better yet, why not try to remove some of the calories and cholesterol at the same time?

 This is what I came up with, and my family was pretty impressed!  Not to mention it is so easy to fix.

  • 1 1/2 cups mashed fresh blueberries
  • 2 Tbsp. sugar 
  • 2 eggs, lightly beaten
  • 1/2 cup + 2 Tbsp. organic coconut oil
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/3 cup stevia
  • 2/3 cup sugar
Stir together the mashed blueberries and the 2 Tbsp. sugar in a large bowl.  (You can use a thawed 10 oz. package of sweetened frozen blueberries here if you like, but nothing beats the fresh.  And don’t forget to omit the 2 Tbsp. sugar if you’re using pre-sweetened berries.)  Stir the eggs and coconut oil into the berries.  In a separate bowl, mix all the dry ingredients well and add to the berry mixture about 1 cup at a time, mixing well after each addition of dry ingredients.  Pour into a well-greased and lightly floured 9 x 15-inch loaf pan and bake for 1 hour at 350°.  OR do what I did this time around and pour into FOUR well-greased and lightly floured mini-loaf pans and bake 25-35 minutes, or until the top is browned and toothpick inserted in the center comes out mostly clean.  Cool on a wire rack for 10 minutes before removing from the pan.  Allow to cool another 20 minutes before slicing.  Then ENJOY!

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*The coconut oil adds a distinctive and delicious flavor to this bread, not to mention it’s a cholesterol-free fat. I think it compliments the blueberries very well.  And while I did replace 1/3 of the original sugar in this recipe with stevia, I wouldn’t try replacing much more than that.  Real sugar helps retain moisture.  Without it you may have a SWEET bread, but it’ll also be a VERY DRY one!

**Oh, and don’t let the ugly grayish color of the batter scare you!  It just means all that blueberry goodness will be distributed evenly through your bread.  As you can see in the picture below, it bakes into a nice brown.

So if your fridge is packed with more blueberries than you know what to do with, I’m offering you a possible solution.  Whip up some blueberry bread!

As for myself, I’m being careful to avoid my local grocery store when they’re offering a fabulous deal on blueberries.  I just can’t handle it.  Of course, the last time I was at the store, sweet cherries were on sale instead.

Rats!  Why do they always do this to me?  Now…what to do with all these cherries…?


 

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Comments

  1. Maria says

    Your bread looks wonderful! I keep wanting to try coconut oil in baking, and never remember to buy some! Next time 🙂 Your bread looks so yummy!

    • kentuckysketches says

      Thank you so much! And you'll have to try the coconut oil! There are some baked goods I've tried substituting in and the coconut taste was a little strong for me. But the flavor complimented the fruit in this bread very, very well.

      So glad you stopped by today, Maria!

  2. Angela ~ Call Her Blessed says

    Your bread looks SO delicious! I'm not the biggest blueberry fan in the world, but everyone else in the household is =) They love to eat them right out of the container. I like them best in recipes & just the other day made the best from-scratch blueberry muffins ever! I plan on sharing the recipe on my blog but haven't gotten around to it yet. =)

    • kentuckysketches says

      Oh, you MUST share! 😉 I found a blueberry muffin recipe one time and made it and it was FABULOUS! I could have eaten all of them myself, and muffins aren't usually something I care a lot for. But then I lost my recipe and the others I've tried since have NOT been as good. I'll be watching your blog for those muffins! 🙂

  3. Pamela says

    Blueberry anything is a winner in my book. This looks so delicious. Eager to try it. I'm one of those happy girls when blueberry season rolls around! ~Pamela

    • kentuckysketches says

      So we have that in common! I love ANYTHING with blueberries in it. I could eat blueberry cheesecake EVERY day, which is exactly why I don't make it. 😉 That would NOT be good for my waistline!

      Thanks for reading today, Pamela!

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