This cake can be a sweet breakfast or a dessert. Enjoy this one!

Serves 12

11.2 oz. white whole wheat flour
1½ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
3 tbsp. freshly grated lemon zest
1 tbsp. coconut oil, melted
3 egg whites, room temperature
1 tbsp. vanilla extract
1 tsp. stevia
6.3 oz. non-fat Greek yogurt
4 fl oz. freshly squeezed lemon juice
5 fl oz. unsweetened almond milk
7.4 oz. blueberries

Preheat the oven to 350°F. Line a loaf tin with baking paper.

Add the flour, baking powder, baking soda, salt and lemon zest into a medium sized bowl and stir to combine.

In a separate bowl, whisk together the coconut oil, egg whites, vanilla extract and stevia. Now add the Greek yogurt to this mixture and stir until there are no large lumps. Next, incorporate the lemon juice and 2 tablespoons of the almond milk.

Alternating, add the flour mixture and the remaining milk to the wet ingredients, starting and ending with the flour mixture. Stir until just combined, ideally adding the flour mixture in three equal portions.

Reserve 2 tablespoons of blueberries and gently fold the remaining berries into the batter using a spatula.

Spread the batter evenly into the prepared tin and delicately press the reserved blueberries into the top.

Bake the cake in the hot oven for 45-55 minutes or until the top is firm to the touch, and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cake to cool in the pan for 10 minutes, before transferring it to a wire rack to cool completely.

Store the cake in an airtight container on the countertop for up to 5 days.