Blueberry, Carrot & Coconut loaf recipe

By Sarah Selig - Australia's Biggest Morning Tea

Blueberry, Carrot & Coconut loaf recipe

On May 26, Australia’s Biggest Morning Tea will be bringing together friends and family in support of the Cancer Council.

It is a rather confronting to know that 1 in 2 Australians will be diagnosed with cancer by the age of 85. Events such as these are vital in raising funds for research, prevention and support service programmes.

In 2015, the event raised over $13.6 million and it would be incredible to top this total in 2016.

You can get involved by donating to the Cancer Council, finding a friend’s tea, buying merchandise or even hosting your own tea.

Need ideas? Choose from hosting an English Tea of traditional scones with jam or cream or an Australian tea with coconut lamingtons and Vegemite scrolls. To inspire the competitive spirit, host a Great Bake-off. Encourage guests to bake a cake and then have a blind taste test to determine the most delicious! Morning teas are increasingly common in workplaces with boardrooms being transformed into tea rooms.

The delicious and healthy Blueberry, Carrot and Coconut Loaf below is the perfect contribution to a morning tea this year. Whether you are baking, donating (or eating) at an Australia’s Biggest Morning Tea this year – you are supporting a worthy cause to help beat a disease that is relevant to us all.

For more information, please visit 

Register to host at or call 1300 65 65 85 to receive your free morning tea host kit with everything you need to plan your event including theme ideas, decorating inspiration, fundraising tips, recipes and bunting.

Blueberry, Carrot & Coconut loaf

Serves 8

Prep 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
1 1/2 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 blueberries
Cinnamon sugar, to serve

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.

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.

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.

Source –  Recipe by Janelle Bloom for Perfection Fresh Eureka Blueberries. Photography Benito Martin


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