So I’ve been meaning to post this recipe for months now. I have no idea what took me so damn long since it turned out awesome. Back before Xmas, I had picked up a copy of Canadian Living’s Holiday Baking magazine, got all excited, bookmarked a stupid amount of recipes and then only made two things…one of which I didn’t even post, talk about full on slackery at its finest. I still want to make everything in that magazine but once the winter holiday season ended and January smacked me in the face, it just didn’t seem right, and for the record, no, it’s not because I jumped on the January weight-loss bandwagon. I’d much rather get run over by that wagon then get on it. Xmas baking after the holidays have ended, just makes me think of the people who have their Christmas decorations still up in April, at some point you just need to get over the fact that it’s over!
So even though this recipe was posted in a holiday baking magazine, one of the great things about it is it has nothing to do with the holidays. If you ask me, it’s much more spring or summer friendly then winter anyway, just look at the ingredients. The two main ingredients are blueberries, which are a summer berry and lime, which I think is also a summer fruit? I actually have no idea when limes are in season, I’m in Canada after all and it’s not like Canada is known for its abundance of limes. But whatever, in season, out of season, all I know is that I was super intrigued by the tasty prospect of combining blueberries and lime (and the white chocolate I’ve been hoarding!)
Oh man this turned out tasty. Moist, sweet, a little bit of tartness from the lime, there were some serious noms going down in our house. The first time I made this, I made the white chocolate glaze which is part of the original recipe. I had a stash of white chocolate for a while and I wanted to finally use some of it, what I didn’t realize is that it used up pretty much all of my white chocolate (boo), yeah it tasted alright and all (although a bit sickenly sweet) but now my lack of white chocolate makes me sad. So the second time I made it, I used a standard powdered sugar glaze, so now all you other white chocolate deficient people can make it too!
For those of you who are on the hunt for some Easter recipes, this would be a pretty fan-freakin-tastic addition to an Easter brunch or dessert. Just throwing that out there. For everyone else, it would just make a fan-freakin-tastic addition to your life….ok that might be a tad bit of a hyperbole, but it would make a great addition to the day, or breakfast or dessert or what have you. I made this with frozen blueberries but if you’re reaaalllllly patient, waiting until summer and using fresh blueberries would be even better!
Glazed Blueberry Lime Loaf
Makes one 8×4 loaf
- 1/2 cup Earth Balance buttery sticks, softened
- 1 cup granulated sugar
- 1/2 cup plain soy or coconut yogurt, room temp
- 1 3/4 cups unbleached all-purpose flour
- 2 teaspoons lime zest
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened soy milk
- 1/2 teaspoon apple cider vinegar
- 3 tablespoons fresh lime juice
- 1 cup fresh or frozen blueberries
Lime Glaze Ingredients:
- 1 cup powdered sugar
- 3 to 4 teaspoons non-dairy milk
- 2 teaspoons lime zest
Preheat oven to 350 degrees F. Oil an 8×4 inch loaf pan and line with parchment paper.
In a medium bowl, whisk together the flour, lime zest, baking powder and salt. Mix the soy milk with the apple cider vinegar and lime juice in a measuring cup, let sit until it has curdled. In large bowl, beat margarine with sugar until light and fluffy; beat in the yogurt until smooth. Stir the dry ingredients into margarine mixture alternately with the curdled soymilk, making 3 additions of flour mixture and 2 of soymilk mixture.
Take one-third of the batter and spread in the bottom of the prepared loaf pan. Divide the blueberries and spread half over top (1/2 cup). Repeat layers once. Spread remaining batter over top.
Bake for 75 to 85 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Transfer to a cooling rack set over parchment paper or a baking sheet.
Lime Glaze: In small bowl, whisk together powdered sugar and milk until smooth. Fold in lime zest. Pour over cool loaf and let set before cutting.
Side Note: The baking time for this loaf is based on using frozen blueberries, you may have to decrease the time if using fresh. I’d recommend testing at 65 minutes and then continue testing in 5 minutes increments.
Adapted from Canadian Living (2012 Holiday Baking Magazine)