ORGANIC BLUEBERRY CAKE

INGREDIENTS

• 2 ¾ cups flour

• 1 ½ tsp baking powder

• ¾ tsp baking soda

• ½ tsp salt

• 3 tbsp freshly grated lemon zest

• 1 tbsp unsalted butter or coconut oil, melted and cooled slightly

• 3 large egg whites, room temperature

• 2 tbsp vanilla extract

• ¾ cup plain nonfat Greek yogurt

• ½ cup freshly squeezed lemon juice

• ½ cup nonfat milk

• 1 ½ cups fresh blueberries

METHOD

1. Preheat the oven to 175°C and lightly coat a 9×5” loaf pan with nonstick cooking spray.

2. To prepare the cake, whisk together the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.

3. In a separate bowl, whisk together the butter, egg whites and vanilla extract. Stir in the Greek yogurt, mixing until no large lumps remain.

4. Stir in the lemon juice and 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. Set aside 2 tablespoons of blueberries, and gently fold in the rest with a spatula.

5. Spread the batter into the prepared pan, and gently press the remaining blueberries into the top. Bake at 175°C for 45-55 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean.

6. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.