Greek Yogurt Lemon Blueberry Bread

SERVING SIZE: 1 piece

YIELDS: 7 pieces

– 207g blueberries
– 110g all purpose flour
– 60g light butter (Country Crock brand recommended)
– 140g nonfat greek yogurt
– 18g fresh squeezed lemon juice
– 1 egg
– 14g sugar free fat free cheesecake pudding mix
– 8g lemon zest
– 50g vanilla whey
– 1/2 tsp baking powder
– Stevia/Splenda to taste (I used 1-2 tbsp)

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.

1. Preheat oven to 350 degrees F.
2. Melt butter in a large bowl. Make sure it’s at room temperature before adding other ingredients.
3. Add greek yogurt, lemon juice, egg and and stir well until thoroughly combined.
4. Add all other ingredients except 20g of flour and the blueberries (for a later step).
5. Add water slowly and stir until thick cake batter consistency is reached.
6. Place blueberries in a bowl and sprinkle with flour and stir, coating the blueberries with flour.
7. Gently fold blueberries into the batter.
8. Spray loaf pan with nonstick cooking spray and line with parchment paper, then pour batter into pan.
9. Bake for about 50 minutes to 1 hour. Oven times vary so use the toothpick method to check when done.
10. Enjoy the Lemon Blueberry Bread!