sugar-free blueberry and lemon yogurt loaf

image[1]image Gift-giving is huge in Japanese culture. Since day 1 of arriving here, I have been given countless gifts! Once it was horse jerky. Yes horse. But last week it was three bags full of fresh vegetables! I am so blessed. To return the favor, I made this yogurt loaf for my dear friend the rotating librarian who I hope is reading this via Google translate! Anyways, the yogurt in this loaf makes it super moist (gross, word I know…apparently there was a recent study as to why we find it so?). Made with entirely wholemeal flour and zero sugar, it’s rather healthy, too!
Cake for brekkie? Don’t mind if I do.

2 free range eggs
1/2 cup oil (I used coconut, melted)
1 cup unsweetened natural yogurt
3/4 cup of honey
zest of one lemon
2 tbsp lemon juice

1 1/2 cups of all-purpose wholemeal flour
1 tsp baking soda
1 tsp cinnamon
1 cup of fresh or frozen blueberries

Preheat oven to 160C

Mix the wet and dry ingredients in two separate bowls (excluding the blueberries).

Then combine the dry ingredients into the wet.

Lastly, gently mix in the blueberries – take it easy here unless you want a purple loaf.

Pour batter into a greased oven-proof loaf dish and bake for about 45-60 minutes or until the fork comes out clean.

Let cool before removing from pan.

Keep refrigerated.


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