Lemony Blueberry Coconut Loaf

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9"x5"x3" loaf pan with cooking spray and cover the bottom with parchment. Spray the top of the parchment.

In a medium bowl, whisk together the oil, buttermilk, eggs, lemon juice, vanilla extract and granulated sugar. Set aside.

In a large bowl, combine the flour, salt, baking soda, baking powder, lemon zest and coconut. Make a well in the center. Pour the wet ingredients from the medium bowl into the center of the dry ingredients and combine until JUST MIXED. Do not overmix!

Gently fold the blueberries into the batter.

Pour batter into the prepared loaf pan and bake at 350 degrees F for 60-70 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pan on wire rack for 10 - 15 minutes. Remove from pan and allow to cool completely.

To make the glaze, slowly add lemon juice to 1 cup powdered sugar to achieve a thick glaze. (It should take about 1 TBS of lemon juice) Pour or spoon over cooled loaf. Allow to set up before slicing.