Healthy Lemon Blueberry Loaf Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Lemon Blueberry Loaf Cake

YOUR SOLIN GENERATED RECIPE

Healthy Lemon Blueberry Loaf Cake

A refreshingly moist and tangy loaf cake bursting with fresh blueberries and a hint of lemon. Elevated with a scoop of vanilla protein powder and nonfat Greek yogurt, this cake delivers a balanced blend of protein and uplifting flavors to fuel your day, whether for breakfast, a light lunch, or a nutritious dinner.

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NUTRITION

524kcal
Protein
43g
Fat
11.1g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g total)

1/2 cup Nonfat Greek Yogurt (115g)

1/3 cup Whole Wheat Flour (40g)

1/2 cup Blueberries (74g)

1 scoop Vanilla Whey Protein Powder (30g)

1 teaspoon Olive Oil (4.5g)

Juice and zest of 1/2 Fresh Lemon (30g)

1 teaspoon Honey (7g)

1 teaspoon Baking Powder (4g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan with olive oil.

  • 2

    In a medium bowl, whisk together the eggs, nonfat Greek yogurt, olive oil, honey, and the juice and zest of half a lemon until smooth.

  • 3

    Sift in the whole wheat flour and baking powder into the wet ingredients. Stir gently until just combined; do not overmix.

  • 4

    Fold in the vanilla whey protein powder until evenly distributed, then carefully incorporate the blueberries, ensuring they are not crushed.

  • 5

    Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Healthy Lemon Blueberry Loaf Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Lemon Blueberry Loaf Cake

YOUR SOLIN GENERATED RECIPE

Healthy Lemon Blueberry Loaf Cake

A refreshingly moist and tangy loaf cake bursting with fresh blueberries and a hint of lemon. Elevated with a scoop of vanilla protein powder and nonfat Greek yogurt, this cake delivers a balanced blend of protein and uplifting flavors to fuel your day, whether for breakfast, a light lunch, or a nutritious dinner.

NUTRITION

524kcal
Protein
43g
Fat
11.1g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g total)

1/2 cup Nonfat Greek Yogurt (115g)

1/3 cup Whole Wheat Flour (40g)

1/2 cup Blueberries (74g)

1 scoop Vanilla Whey Protein Powder (30g)

1 teaspoon Olive Oil (4.5g)

Juice and zest of 1/2 Fresh Lemon (30g)

1 teaspoon Honey (7g)

1 teaspoon Baking Powder (4g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan with olive oil.

  • 2

    In a medium bowl, whisk together the eggs, nonfat Greek yogurt, olive oil, honey, and the juice and zest of half a lemon until smooth.

  • 3

    Sift in the whole wheat flour and baking powder into the wet ingredients. Stir gently until just combined; do not overmix.

  • 4

    Fold in the vanilla whey protein powder until evenly distributed, then carefully incorporate the blueberries, ensuring they are not crushed.

  • 5

    Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.