High-Protein Lemon Blueberry Loaf

Ingredients

• 4 eggs
• 3 tbsp honey or other sweetener (The author used monk fruit sweetener and suggests adding more for a sweeter loaf. Nutrition varies substantially depending on the sweetener; estimate below assumes honey.)
• 0.25 cup olive oil
• 300 g Greek yogurt (For the loaf batter)
• 2 lemon juice (Juice of 2 lemons; approximately 90 g juice)
• 2 lemon zest (Zest of 2 lemons; approximately 12 g zest)
• 200 g gluten-free flour (Rice flour or oat flour. Additional flour may be added to the blueberry batter if needed to restore a cake-batter consistency; no additional amount is specified.)
• 5 scoops organic whey protein powder (The author used Madagascan Vanilla Protein Powder from The Organic Protein Co.; scoop weight is not specified. Nutrition estimate assumes approximately 150 g total.)
• 1 tsp baking powder
• 220 g blueberries (Fresh or frozen)
• low-calorie spray oil (For greasing the loaf tin; amount not specified)
• 100 g light cream cheese (Optional glaze)
• 100 g Greek yogurt (Optional glaze)
• 2 tbsp sweetener of choice (Optional glaze; nutrition depends on the sweetener)
• 2 tbsp lemon juice (Optional glaze)

Steps

1. 1

   Using a hand mixer or whisk, beat the eggs and the 3 tablespoons of honey or other sweetener for 3 minutes.

2. 2

   Whisk in the Greek yogurt, olive oil, lemon zest, and lemon juice until incorporated.

3. 3

   Whisk in the gluten-free flour, baking powder, and whey protein powder. Mix only until combined and no clumps remain; do not overbeat.

4. 4

   Divide the batter between two bowls, keeping one bowl as the lemon layer and reserving the other for the blueberry layer.

5. 5

   For the blueberry layer, blend one-third of the blueberries in a blender, then add the blended blueberries to the reserved batter to create the purple color.

6. 6

   Because the blended blueberries make the batter more liquid, add some of the gluten-free flour as needed to return it to a cake-batter consistency. The source does not specify an additional amount.

7. 7

   Add the remaining blueberries to the blueberry batter and mix them in.

8. 8

   Grease a standard loaf tin with low-calorie spray oil and line it with baking paper. Alternatively, use two half-size loaf tins as described by the author.

9. 9

   Bake at 180°C/350°F. Bake two mini loaves for 30–35 minutes, or bake one standard loaf for 55 minutes.

10. 10

    For the optional glaze, combine the light cream cheese, Greek yogurt, sweetener, and lemon juice. If the glaze is too thick, microwave it for a few seconds before using.

Notes

The source gives baking times for either two mini loaves or one standard loaf but does not specify a doneness test or cooling instructions. The optional glaze ingredients are provided, but the source only briefly states to combine them implicitly and microwave the glaze if too thick. Sweetener and whey nutrition will vary by product; the nutrition estimates assume honey for the batter sweetener, zero-calorie sweetener in the glaze, and approximately 150 g whey powder total.

Nutrition per serving

• dessert
• breakfast
• baked
• high-protein
• gluten-free
• lemon
• blueberry
• meal-prep