Blueberry, carrot & coconut loaf

Preparation time
15 mins
Cook Time
1 hour 15 mins


1 cup wholemeal self raising flour
1/2 cup self raising flour
1 tsp baking powder
1/2 tsp bicarbonate soda
11/2 tsp ground cinnamon
3/4 cup raw sugar
3/4 cup desiccated coconut
400ml can coconut milk
1 egg, lightly beaten
2 cups grated carrot
1 punnet Eureka blueberries
Cinnamon sugar, to serve


1 Preheat oven 170°C fan forced. Grease and line 6cm deep, 10cmx21cm (base) loaf pan. Sift the flours, baking powder, bicarbonate of soda and cinnamon into a bowl, add the husks in the sieve back into the bowl with flour mixture. Stir in the sugar and coconut. Add the coconut milk, egg and carrot and stir gently to combine. Fold in the blueberries.

2 Spoon the mixture into the loaf pan and smooth the surface. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean. Stand 10 minutes in pan before turning onto a wire rack.

3 Sprinkle with cinnamon sugar, slice and serve as is or toasted.

Tip: Loaf freeze well. Cut into individual slices, wrap in plastic and freeze in airtight bags.

back to Recipes

Other Recipes

Crunchy muesli with blueberries

Not just for brekky! Top Eureka blueberries with dollop of yoghurt or ice cream, crumble over handful muesli and for a mid-week dessert

Quinoa Bircher muesli with blueberries & passionfruit

An all-time favourite to prepare the night before if you are time-poor in the morning