This lemon-blueberry loaf cake is made with whole-milk yogurt and coconut oil to keep it moist, light, ... 1 1/4 cups whole-milk Greek yogurt. 2 tablespoons finely grated lemon zest.

Preheat your oven to 350°F (175°C) and grease a loaf or round cake pan. In a large bowl, mix the dry ingredients: almond flour, protein powder, baking powder, and salt.

When it comes to desserts that feel bright, fresh, and absolutely irresistible, it’s hard to beat the classic pairing of lemon and blueberry. These Lemon Blueberry Cupcakes bring the best of both ...

Method. Grease and line a two pound loaf tin with baking paper. Place the plain flour, caster sugar, the 100 grams of demerara, baking powder, and the lemon zest into one bowl.

Lemon Blueberry Spoon Cake Recipe. No eggs are required for this totally unfussy, delightfully gooey dessert. Advertisement. Advertisement. Prep time 16 minutes. Cook time 40 minutes. Serves 6.

Blueberry lemon cake. Serves 8-10 ‌ Ingredients. For the sponge. 135g softened butter, plus extra for greasing; 100g full-fat Greek yoghurt, plus extra to serve; 3 medium eggs; ...

2. ripe bananas. 2. eggs. 6 Tbsp.. maple syrup. Zest of 1 lemon. 550 ml. milk of your choice. 100 g. Greek yoghurt or dairy-free alternative. 250 g. oat flour (or blitz rolled oats in a blender) ...

Preheat oven to 350 degrees. In a bowl, place the blueberries and sprinkle with 1 tablespoon of flour. Toss to coat blueberries with the flour.

Add water, oil, lemon zest, lemon juice, and eggs, and stir to combine. Carefully fold in blueberries. Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean ...

Lemon Blueberry Icebox Cake Recipe. 12 servings. Need a break? Play the USA TODAY Daily Crossword Puzzle. Ingredients. ¾ cup granulated sugar. 1 teaspoon lemon zest. 8 ounces cream cheese, softened.