Lemon Blueberry Breakfast Loaf
"This healthy quick bread practically tastes like cake for breakfast! It’s packed full of fresh juicy berries and sunshiny lemon flavor. Store any leftovers tightly wrapped in plastic wrap or foil for up to 3 days on the counter or up to 6 days in the refrigerator...."
INGREDIENTS
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2 cups (240g) whole wheat pastry or gluten-free* flour (measured correctly)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1-2 tbsp lemon zest (about 1 medium or large lemon)
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1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
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2 large egg whites, room temperature
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2 tsp vanilla extract
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½ cup (120mL) agave
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½ cup (120g) plain nonfat Greek yogurt
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¼ cup (60mL) lemon juice (about 1 medium or large lemon)
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¼ cup (60mL) nonfat milk
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1 ¼ cup (175g) fresh blueberries
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