Here’s a piece of sunshine for you! It’s a Lemon-Blueberry Loaf made with plain greek yogurt and a smidge of vanilla almond milk!
I pulled the original recipe from Sweet Pea’s Kitchen, halved it, and tweaked it a bit to make up for the distinct flavor of yummy, protein-rich plain greek yogurt.
Lemon-Blueberry Yogurt Loaf Cake
makes 1 8×4 loaf cake
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup of sugar
3 ½ tsp of truvia
¼ cup lemon juice
1 stick unsalted butter
¼ cup greek yogurt
1/8 cup vanilla almond milk
1 tsp vanilla extract
6 tbsp sugar
6 tbsp lemon juice
Mix dry ingredients together, set aside.
With a mixer on low-speed, beat together lemon juice, butter, sugar, eggs, and butter together.
Add the greek yogurt and vanilla almond milk
Mix in dry ingredients
Put in a greased 8×4 loaf pan
Bake for 25 minutes—my oven in this apartment is “special”, so yours might be different.
Drizzle the lemon syrup over the cake as it’s cooling.
Once cooled, slice and devour….maybe drizzle some chocolate syrup over it, too. It’s up to you!