Recipe Baking

Blueberry Gingerbread Loaf with Lime Glaze


Serves: 8




  • 1 box Concord Foods Blueberry Muffin Mix
  • 1 ½ cups blueberries
  • 1½ tsp. ginger
  • 1 Tbsp. cinnamon3 tsp. Concord Foods’ 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



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



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