Loaf

• Preheat Oven & Prepare Pan: Preheat the oven to 356ºF (180ºC). Line a 9 inch x 5 inch rectangle/loaf baking tin with parchment paper NOTE: Alternatively, if you have a non-stick pan, liberally grease it with butter and dust it with a light layer of flour. This will leave your finished loaf with smooth sides. Set aside.
• Melt Butter Mixture: In a small saucepan, combine the butter, milk, and lemon zest. Warm over low heat until the butter has completely melted, stirring occasionally to prevent boiling. Remove from heat and set aside.
• Mix Dry Ingredients: In a large mixing bowl, sift together the flour and baking powder. Add the coconut and sugar and whisk to combine thoroughly.
• Combine Wet and Dry Mixtures: Pour the melted butter mixture and the beaten eggs into the dry ingredients. Using a rubber spatula, gently fold just until incorporated, ensuring all flour is incorporated without over-mixing.
• Add Blueberries: Gently fold the blueberries into the batter to distribute evenly.
• Transfer Batter: Transfer the batter to the prepared loaf tin, smoothing the top out evenly.
• Bake: Bake for 40-45 minutes or until a skewer inserted into the center comes out clean or with a few moist crumbs.
• Cool: Remove from the oven and allow to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
• Prepare Lemon Icing: In a medium size mixing bowl, sift in the powdered sugar. Pour in the lemon juice, and whisk until smooth.
• Ice the Loaf: Once the loaf has cooled, drizzle with the lemon icing and spread evenly. Top with the fresh blueberries. Set aside for 15-30 minutes until the icing has set. Enjoy!