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Blueberry Gingerbread Loaf with Lime Glaze
For the loaf:
1 (15 ounce) box Concord Foods Blueberry Muffin Mix
1½ cups California Giant Blueberries
½ teaspoon ginger
1 tablespoon cinnamon
3 teaspoons freshly squeezed lime juice
¾ teaspoon lime zest
½ cup non-fat greek yogurt
1 tablespoon vegetable oil
½ cup light coconut milk
cup unsweetened shredded coconut
cup chopped pecans
For the glaze:
½ tablespoon light cream cheese, softened
½ cup confectioners' sugar
3 tablespoons lime juice
cinnamon and confectioners' sugar for garnish
Preheat oven to 350°F. Spray loaf pan (9"x3") with non-stick cooking spray.
Combine Concord blueberry mix, cinnamon, ginger, lime zest and coconut and mix until combined.
Mix in Greek yogurt, egg, lime juice, oil, and coconut milk. Stir in blueberries.
Mix in chopped pecans. Stir until combined. Pour into greased loaf pan.
Bake in preheated oven for approximately 1 hour or until a toothpick or cake tester inserted comes out clean. Let cool in pan 5 minutes, then remove from pan and cool completely.
Mix softened cream cheese, 3 tablespoons lime juice and confectioners' sugar together with a whisk, ensuring to get out all of the cream cheese lumps.
Drizzle glaze over top and refrigerate 5 minutes until glaze firms up, then sprinkle cinnamon and icing sugar on top.
1 hrs 20 mins
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