Lemon & Blueberry Pound Cake
1¾ cups whole grain flour (or mix whole grain & white)
1 tsp baking powder
½
tsp baking soda
½
tsp sea salt
2 large eggs
½ cup greek yoghurt
1/3 cup extra virgin coconut oil melted and cooled (you can also use regular oil)
½ cup maple syrup
1 tsp vanilla extract
2 tsps lemon zest
2 tbsps lemon juice
1 cup blueberries
1. Preheat oven to 175°C/155°C fan. Grease and line a 8"x4"x2" loaf tin.
2. Mix together dry ingredients in a large bowl and set aside.
3. In a separate bowl, whisk together eggs, yoghurt, oil, syrup, vanilla extract, lemon juice and zest. Stir into the dry ingredients.
4. Gently fold the blueberries into the mix.
5. Pour the batter into the loaf tin. Bake for 50 mins or until a toothpick comes out clean.
This freezes really well in slices.
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