Lemon-Lime Blueberry Soda Bread

Lemon-Lime Blueberry Soda Bread
Lemon-Lime Blueberry Soda Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    cup golden raisins

  • 1/2

    cup frozen blueberries or currants

  • 2

    tablespoons melted butter

  • 2

    tablespoons oil

  • 4

    tablespoons honey

  • 1/3

    cup light brown sugar - (packed)

  • 1

    egg or 2 egg whites lightly beaten

  • 2

    cups orange juice

  • 1/2

    teaspoon orange or lime oil (optional)

  • 2

    teaspoons grated lime zest

  • 2

    teaspoons grated orange zest

  • 3 1/2

    cups unbleached flour

  • 1/2

    cup whole-wheat flour

  • 4

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon ground cinnamon

  • 1

    tablespoon caraway seeds to 2

  • Nonstick cooking spray

  • 1 1/2

    tablespoons oatmeal

  • ASSEMBLY:

  • 1/2

    cup powdered sugar

  • 2

    tablespoons orange juice

  • 1/2

    tablespoon grated orange zest

  • 1/2

    tablespoon grated lime zest

  • Orange and lime zest strips for garnish

Directions

Cover raisins with hot water and let stand 5 minutes. Drain, then coarsely chop. Place in bowl with frozen blueberries. Whisk together melted butter, oil, honey, brown sugar, egg, orange juice, orange oil, and lime and orange zests in large bowl. Combine unbleached flour, whole-wheat flour, baking powder, baking soda, cinnamon, salt and caraway seeds in another mixing bowl. Fold flour mixture into egg mixture, stirring well. Gently fold in blueberries and raisins and mix thoroughly. Spoon batter into 2 (7- by 3-inch) loaf pans, 2 (7- or 8-inch) cast-iron skillets or 1 (9-inch) springform pan coated with nonstick cooking spray. Sprinkle with oatmeal. Bake at 375 degrees until toothpick inserted in center of bread comes out clean, 35 to 45 minutes, 50 to 60 minutes if using loaf pans. Cool in pans 15 minutes, then turn onto cake rack to finish cooling. Stir together powdered sugar, orange juice and zests to make soft glaze. Drizzle over cooled cakes. Apply decorative shreds of zest. (Can be frozen.) This recipe yields 12 to 16 servings. Each of 16 servings: 220 calories; 275 mg sodium; 17 mg cholesterol; 4 grams fat; 43 grams carbohydrates; 4 grams protein; 0.38 gram fiber.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: