The fruits of my berry-picking labor this weekend! It is indeed possible to make a tasty cake or loaf without using any butter, oil, or pure granulated sugar. Picky eater (a.k.a. Ted) approved – although he had no idea, until now, what all I put into this recipe – but he liked it! Dense, and not too sweet, a refreshing summer breakfast or dessert for picky eaters and health-conscious people alike…bon appetit!
Healthy Lemon-Blueberry Loaf
- 3/4 cups white flour
- 3/4 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup low-fat yogurt (I used 3/4 cup CarbMaster’s vanilla and 1/4 cup Greek honey yogurt – though lemon flavored yogurt would also work nicely)
- 1/2 cup agave nectar
- 3/4 cup Egg Beaters (or other egg substitute)
- 3 tsp. grated lemon zest
- 1/2 tsp. pure vanilla extract
- 1/2 cup unsweetened applesauce
- 2 cups fresh blueberries rolled in 1 Tbsp. of flour
- 1/3 cup freshly squeezed lemon juice mixed with 1 tsp. of agave nectar
Spray a 8.5 x 4.25 x 2.5 loaf pan with non-stick cooking spray and preheat oven to 350°. Mix flour, baking powder, and salt into one bowl. Combine yogurt, agave, egg beaters, lemon zest, vanilla extract, and applesauce together in a separate bowl. Whisk the liquid ingredients into the dry ingredients. Roll the blueberries in a tablespoon of flour and gently fold into the batter. Pour batter into the prepared loaf pan and bake for 45 minutes or until golden. Meanwhile, combine the lemon juice and 1 tsp. of agave nectar and heat on the stove. After you pull the loaf out of the oven poke holes into the top of the loaf using a toothpick or cake tester. Pour the lemon juice and agave nectar mix over the loaf, allowing the lemon juice to sink into the holes. Remove loaf from pan, allow to cool, and garnish with fresh blueberries and lemon wedges.
