Lemon Blueberry Breakfast Loaf

• Vegetarian
• Gluten free

• Produce

  • 1 1/4 cup Blueberries, fresh
  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/2 cup Agave
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Pastry or gluten-free* flour, whole wheat
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 tbsp Coconut oil or unsalted butter
  • 1/2 cup Greek yogurt, plain nonfat
  • 1/4 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 2 cups (240g) whole wheat pastry or gluten-free* flour (measured correctly)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1-2 tbsp lemon zest (about 1 medium or large lemon)
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• ½ cup (120mL) agave
• ½ cup (120g) plain nonfat Greek yogurt
• ¼ cup (60mL) lemon juice (about 1 medium or large lemon)
• ¼ cup (60mL) nonfat milk
• 1 ¼ cup (175g) fresh blueberries

Directions

• Preheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
• In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the agave and Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated. Gently fold in the blueberries.
• Gently spread the batter into the prepared pan. Bake at 350°F for 37-41 minutes, or until the top feels lightly firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring to a wire rack.