Blueberry Coconut Yogurt Bread

I love making bread or cakes with yogurt - it makes the cake so moist without using too much fat. The original recipe popped out at me on my Google reader, and then I changed it up a little bit because I had some extra coconut I wanted to use. I am very happy with the result - a delicious bread with blueberry, coconut, and a hint of lemon - perfect for a summer breakfast!

Blueberry Coconut Yogurt Cake

adapted from Closet Cooking
Makes one loaf

1 1/2 cups flour
1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

zest of one lemon (about 1 tablespoon)

6 ounces plain yogurt

1 cup sugar

3 large eggs
1/4 cup vegetable oil

1/2 teaspoon coconut extract

1 cup blueberries

1/2 cup shredded coconut

Preheat the oven to 350 degrees F. Coat a 9x5 loaf pan with cooking spray (I use one with flour in it for baking).

In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a medium bowl, whisk together the lemon zest, yogurt, sugar, eggs, oil, and coconut extract.

Make a well in the center of the dry ingredients and pour the wet ingredients into the large bowl. Mix gently with a spatula until just combined. Mix in the blueberries and shredded coconut.

Pour the batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.