A delicious quick loaf that is ideal with morning coffee or afternoon tea. If you don’t have key limes, you could use regular limes if necessary. I used wild frozen blueberries, rather than the fresh ones. They have a bit lower water content which works well for the baking process. This bread has just a hint of coconut that adds subtle flavor and texture to the bread. I use yogurt rather than milk which makes a dense batter, but tastes delicious. The Key lime glaze drizzled on top after the cake has cooled is the ideal finish.
Makes 1 9″x 5″ loaf
- 10 tablespoons unsalted butter, softened
- 2 cups unbleached all-purpose flour (I love Bob’s Red Mill Pastry flour)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup unsweetened shredded coconut, plus more for garnish
- 1 tablespoon finely grated key lime zest
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon Key lime juice
- 1 teaspoon pure vanilla extract
- 1 cup plain greek yogurt
- 1 1/2 cups frozen wild blueberries
- 1 cup powdered sugar
- 2-3 tablespoons fresh lime juice
- ½ teaspoon lime zest
Spray your loaf pan with cooking spray. Position your rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk together flour, baking powder, salt, and baking soda and stir in the coconut and zest, and evenly distribute. Using a standing mixer with paddle attachment, beat the butter and sugar together until mixture is pale and well combined, scraping down sides once or twice (about 5 minutes). Reduce the speed, add eggs, one at a time, along with key lime juice and vanilla. The batter may appear curdled, which is normal. Separate about 1/4 cup of flour mixture into a small bowl and toss in the frozen blueberries in to coat them. Add half of the remaining flour mixture to mixing bowl to incorporate, then add yogurt, mix briefly and then add remaining flour mixture and mix on medium speed until the batter is smooth. Fold flour coated blueberries until evenly distributed. Place batter in prepared pan (it will be thick) and bake for about 55-60 minutes until a toothpick is inserted and comes out clean. Remove from oven, allow to cool 10 minutes, then invert and place on cooling rack to cool completely.
for glaze: Combine all ingredients for glaze in a 2 cup measuring cup until sugar is dissolved. Once bread is cooled, pour glaze over cake allowing it to drizzle down the sides. Garnish with additional shredded coconut if desired. Slice and enjoy!