Lemon-blueberry yogurt loaf
70 min · 9 g protein · 147 cals / serving
A golden loaf cake full of bursting blueberries, with two lemons' worth of zest in the batter and a sharp lemon glaze that sets on top. Greek yogurt does the work of much of the butter and sugar, with an extra egg white and a little whey, so the crumb is moist and tender, closer to a yogurt cake than a rich pound cake, with a faint tang. Do not overbake it.
Ingredients
- 1 cup all-purpose flour, plus 1 tsp for the berries
- 1 scoop (30 g) whey protein, vanilla or unflavoured
- 2 tsp baking powder
- 1/2 tsp baking soda
- a pinch salt
- 2 eggs
- 3 tbsp + 1 tsp granulated sugar
- 1/3 tsp stevia, pure stevia powder, or sweetener equal to 1/3 cup sugar
- 2 tsp lemon zest, from 2 lemons
- 1 1/3 cups + 1 tbsp nonfat Greek yogurt
- scant 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 1/2 tbsp lemon juice, 2 tbsp for the batter, the rest for the glaze
- 1 1/3 cups blueberries, fresh, or frozen straight from the freezer
Lemon glaze
- 2 tbsp powdered sugar
Steps
- Heat the oven to 350°F and line a 9×5-inch (23×13 cm) loaf tin with baking paper. Whisk the eggs, egg whites, sugar, stevia and lemon zest until frothy and slightly thick, about 2 minutes, then whisk in the yogurt, melted butter, vanilla and 2 tbsp of the lemon juice.
- Mix the flour, whey, baking powder, baking soda and salt, sift them over the wet mix and fold in with a spatula until just combined.
- Toss the blueberries with a teaspoon of flour so they do not all sink and fold most of them into the batter. Scrape into the tin and scatter the rest on top.
- Bake 50–55 minutes, laying foil over the top after 35 minutes if it browns fast, until risen and golden and a skewer in the middle comes out clean (blueberry juice aside). Cool 15 minutes in the tin, then lift out onto a rack and cool completely.
- Stir the powdered sugar with the last of the lemon juice into a thick glaze, and spoon it over the cold loaf. Let it set for 15 minutes before slicing.
Good to know
Why did my blueberries sink?
A thicker batter holds them better, so do not add extra liquid. Tossing them in flour helps, and so does keeping some for the top. Smaller wild blueberries sink least.
Can I leave out the glaze?
Yes; the loaf is still lemony from the zest, and it comes out at about the same score.
How do I keep it moist?
Wrap it once it is completely cold and keep it at room temperature for 2 days, or in the fridge for 4. It freezes well in slices.
Alternative
Per
- Calories
- 168
- Protein
- (26%)
- 11 g
- Fat
- (22%)
- 4 g
- Carbohydrates
- (52%)
- 22 g
- of which sugar
- 10 g
- Fiber
- 1 g
- Sodium
- 227 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1465 kcal goes into the pot and 988 g of ingredients comes out as about 871 g of food: 168 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.