Blueberry Bread With Coconut Streusel
photo by JackieOhNo!
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
1 9-inch loaf
ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup white sugar
- 1 large egg
- 1 cup buttermilk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1⁄2 cups fresh blueberries
-
Streusel
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons butter, melted
- 1⁄4 cup unsweetened dried shredded coconut
directions
- Preheat the oven to 350 degrees; grease and flour a 9-inch loaf pan.
- In mixing bowl. combine sugar, egg, melted butter and extracts. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add to sugar mixture alternately with buttermilk. Fold in blueberries.
- In a small bowl, combine streusel ingredients of flour, sugar, butter and coconut.
- Pour batter into prepared loaf pan. Evenly press the streusel topping onto the top of the bread, applying gentle pressure. Bake for approximately 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool on a rack.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!