Organic Blueberry Cake
- 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
Preheat the oven to 175°C and lightly coat a 9×5” loaf pan with nonstick cooking spray.
To prepare the cake, whisk together the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
In a separate bowl, whisk together the butter, egg whites and vanilla extract. Stir in the Greek yogurt, mixing until no large lumps remain.
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.
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.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.