Lemon-Lime Blueberry Soda Bread

Recipe Ingredients

1/2 cup	80g / 2.8oz	Golden raisins
1/2 cup	31g / 1.1oz	Frozen blueberries or currants
2 tablespoons	30ml	Melted butter
2 tablespoons	30ml	Oil
4 tablespoons	60ml	Honey
1/3 cup	53g / 1.9oz	Light brown sugar - (packed)
1		Egg or 2 egg whites - lightly beaten
2 cups	474ml	Orange juice
1/2 teaspoon	2.5ml	Orange or lime oil - (optional)
2 teaspoons	10ml	Grated lime zest
2 teaspoons	10ml	Grated orange zest
3 1/2 cups	218g / 7.7oz	Unbleached flour
1/2 cup	31g / 1.1oz	Whole-wheat flour
4 teaspoons	20ml	Baking powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Ground cinnamon
1 tablespoon	15ml	Caraway seeds - to 2
		Nonstick cooking spray
1 1/2 tablespoons	22ml	Oatmeal
		Assembly
1/2 cup	99g / 3.5oz	Powdered sugar
2 tablespoons	30ml	Orange juice
1/2 tablespoon	7.5ml	Grated orange zest
1/2 tablespoon	7.5ml	Grated lime zest
		Orange and lime zest strips - for garnish

Recipe Instructions

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.

Source:
The Los Angeles Times, 03-15-2000

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