Blueberry Lemon Yogurt Loaf


  • ⅔ cup grape seed oil
  • ⅔ cup + 4 tablespoons golden cane sugar
  • 2 free run eggs
  • ½ cup fat free plain Greek yogurt
  • 4 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups whole grain oat flour
  • 1 tablespoon tapioca starch
  • 2 teaspoons baking powder
  • ⅔ cup fresh blueberries, plus more for topping
  • Powdered sugar, for dusting (optional)

Cooking Process

  1. Preheat oven to 325°F and lightly grease an 8 x 4x 2-inch loaf pan. Set aside.
  2. In a large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, lemon juice sugar and vanilla until smooth.
  3. Add flour and baking powder and whisk again until combined, then fold in blueberries.
  4. Gently pour the batter into the greased loaf pan and smooth the top with a spatula until all the edges are evenly covered.
  5. Top with additional blueberries if desired. Bake for 1 hour or until it passes the toothpick test.

Blueberry Lemon Yogurt Loaf

Bon Apetite!

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Blueberry Lemon Yogurt Loaf