200g butter, chopped, at room temperature
1 cup caster sugar
1 tablespoon finely grated lemon rind
1/2 punnet fresh blueberries (or frozen)
1 cup desiccated coconut
2 cups self-raising flour
1/2 cup fresh lemon juice
1/4 cup milk
Preheat oven to 170°C. Grease and line an 11 x 21cm (base measurement) loaf pan with non-stick baking paper.
Using an electric beater, beat the butter, sugar and lemon rind until pale and creamy. Add the eggs, one at a time, beating well after each addition.
Stir the coconut into the egg mixture. Fold in the flour, blueberries, lemon juice and milk, until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake for 35-45 minutes or until skewer inserted comes out clean. Set aside in pan for 5 minutes before turning onto a wire rack to cool.