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Blueberry Gingerbread Loaf with Lime Glaze

Serves: 8 

This loaf is perfect for year-round entertaining!  Recipe is courtesy of the Berry Sweet Baking  Contest, which was co-sponsored by California Giant Berry Farms.  

Blueberry, lime, ginger bread resized 600 

 

Loaf:
1 box Concord Foods Blueberry Muffin Mix 
1 ½ cups blueberries
1½ tsp. ginger
1 Tbsp. cinnamon
3 tsp. Concord Foods’ Reconstituted Lime Juice
3/4  tsp. lime zest
1/2  cup non-fat greek yogurt
1 Tbsp. vegetable oil
1 egg
1/2 cup light coconut milk
1/3 cup unsweetened shredded coconut
2/3 cup chopped pecans 

Glaze:
1½ Tbsp.  light cream cheese, softened
1/2 cup icing sugar 
3 Tbsp. Concord Foods’ Reconstituted Lime Juice
Garnish: Cinnamon and icing sugar to sprinkle 

 

Directions:

  1. Preheat oven to 350°F. Spray 9x3 loaf pan with non-stick cooking spray.
  2. Combine Concord Foods Blueberry Muffin Mix, cinnamon, ginger, lime zest and coconut; mix until combined. 
  3. Mix in greek yogurt, egg, lime juice, oil and coconut milk. Fold in blueberries and pecans.
  4. Pour into greased loaf pan and for approximately 1 hour (60 minutes) or until a toothpick or cake tester inserted comes out clean.
  5. Let cool in pan 5 minutes. Remove from pan and cool completely. 
  6. Mix softened cream cheese, 3 Tbsp. lime juice and icing sugar together with a whisk.
  7. Drizzle glaze over top and refrigerate for 5 minutes until glaze is firm. Sprinkle cinnamon and icing sugar on top. 

 

 

Category: Desserts