This award-winning Blueberry Gingerbread Loaf (with Fresh Lime Glaze)won the California Berries Winter Baking contest in 2014. Made with a blueberry muffin mix, no molasses and a fresh lime glaze, this loaf is like a warm gingerbread hug on a cold winter day!
Preheat oven to 350 degrees F. Spray loaf pan (9X3) 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, 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 (60 - 70 minutes) or until a toothpick or cake tester inserted comes out clean.
Let cool in pan 5 minutes, then remove from pan and cool completely.
Fresh Lime Glaze:
Mix softened cream cheese, 3 tblsp lime juice and icing 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.
Sprinkle additional icing sugar and lime zest
📖 Variations & Substitutions
Muffins: Make these into blueberry gingerbread muffins. Just pour batter into lined muffin tins and bake for half the time (or until a cake tester or toothpick comes out clean)! Spread the glaze evenly by the number of muffins.
Blueberries: You can substitute frozen blueberries for fresh
Nuts: You can substitute almonds for pecans
🍽 EquipmentFor this gingerbread loaf recipe, you'll need a 9x5 loaf pan (affiliate link). I like the ones that come with lids because you can simply put the lid on and pop them right into the fridge or freezer, once they are completely cooled! 🌡️Storage
Fridge: The loaf can be stored in a sealed container or freezer Ziplock bag for up to 3 days in the fridge.
Freezer: This recipe freezes well for up to 3 months. You can leave it in the loaf pan to freeze, if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) and slide the entire loaf into an extra large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid (see equipment above)
💭 Top tip Don't slice the loaf until you are ready the eat the pieces. Cut the loaf as you need it, as slicing it dries it out more quickly. 👪 Servings SizeThis recipe serves 10. However, you can double or triple this recipe by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like. You'll need extra loaf pans. You can freeze the extra loaves. *NOTE: You'll need about 3-4 limes in total**NOTE: You may need to soften your cream cheese in the microwave on ½ power (5 on my microwave) for 10-20 seconds
📋Blueberry Gingerbread Loaf Recipe
Amount Per Serving (1 slice)
Calories 348Calories from Fat 135
% Daily Value*
Saturated Fat 4g25%
Vitamin A 50IU1%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.