Lemon Blueberry Bread

Yields 1 loaf

1/2 c. butter, softened 
3/4 c. dark brown sugar
1 tsp. vanilla extract (or you could also use almond extract)
2 eggs
1/2 c. milk
2 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
2 lemons, juiced and zested
1 c. blueberries (fresh or frozen)
1/4 c. flaked coconut

Preheat oven to 325. Grease a loaf pan with nonstick spray. 

In a large mixing bowl combine butter, brown sugar, vanilla and eggs. Cream together. Add half the milk and  half the flour, blend. Pour in remaining milk and flour along with baking powder and salt, blend until well combined. Fold in lemon zest and juice with blueberries. 

Spoon batter into loaf pan. Sprinkle the top with coconut. Bake  at 325 for 60-75 minutes or until the top springs back when lightly touched.