Blueberry Fritter Bread

This deliciously moist cake batter is packed with mouthwatering layers of wild blueberries and cinnamon sugar.

Summer is in full swing and boy have we been busy. The garden is looking great and weekends are being spent at the cottage.

Since we've been heading to the cottage so often, I've been baking some goodies for us to bring along, to snack on during the day. I'm not sure if it's all the fresh air we've been getting, but my kiddos have turned into insatiable ravenous beasts this summer. They are grazing all day.

I still have a few bags of frozen wild blueberries from last summer, so I decided to make something with it. My first thought was blueberry muffins, but then I remembered seeing a mouthwatering recipe for Country Blueberry Fritter Loaf over at The Baking ChocolaTess and decided to give this one a try. I changed it up a bit and my version kind of turned into a coconut blueberry fritter bread, by using coconut oil instead of butter and adding a few drops of coconut extract in the glaze. Let me tell you, it is beyond delicious! Super moist, bursting with blueberries and cinnamon sugar, with a great slight coconut taste. The kids LOVE it and my girlfriends and their kids were more than happy to sample a few pieces, while we were having some fun in the sun.

Blueberry Fritter Bread

adapted from The Baking ChocolaTess

1/3 C brown sugar

1 tsp cinnamon

1 1/4 C blueberries (I used wild blueberries that I had frozen)

2 Tbs sugar

1/2 tsp cinnamon

1/2 C coconut oil, at room temperature

2/3 C sugar

2 eggs, at room temperature

1 tsp vanilla

1 1/2 C flour

1 3/4 tsp baking powder

1/4 tsp salt

1/2 C buttermilk (or sour milk)

glaze

1/2 C powdered sugar

1/4 tsp vanilla

1/2 tsp coconut extract

1-3 tsp milk

Preheat oven to 350 degrees. Generously grease a loaf pan with coconut oil.

In a bowl combine the brown sugar with 1 tsp cinnamon. Set aside.

In a separate bowl combine the frozen blueberries with 2 Tbs sugar and 1/2 tsp cinnamon. Set aside.

In a large mixing bowl, cream together the coconut oil and 2/3 C sugar, until fluffy. Beat in eggs, one at a time, followed by the vanilla.

Sift together the flour, baking powder and salt and add to the wet ingredients; combine well. Beat in the buttermilk until smooth.

Pour half the batter into a prepared loaf pan. Top with half of the blueberries, followed by half of the cinnamon sugar mixture. Pour the remaining batter over the blueberry layer, topping it with the remaining blueberries and cinnamon sugar. Gently pat blueberries into the batter.

Bake in preheated oven for 50-60 minutes; until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, before removing to a wire rack.

To make the glaze, combine the powdered sugar with 1/4 tsp vanilla extract, coconut extract and milk; using as much milk needed for desired consistency. Let cake cool 15 minutes, before drizzling with glaze.