Lemon Blueberry Loaf

Lemon Blueberry Loaf



We absolutely LOVED this macro minded recipe and I think you will, too!  A dense, moist lemon cake full of juicy blueberries.  The macros are exceptional and it would make a fantastic Easter treat as well (if you decide to share).  6 massive slices/pieces makes for incredibly satisfying treat experience.  This recipe maximizes on taste and macros for sure.


210 grams northern beans (drained and rinsed well)
60 grams vanilla active stacks protein powder (code COCOABAR for 10% off)
25 grams coconut flour
6 grams psyllium husk powder
100 grams Erythritol
Stevia to taste
1/2 tsp sea salt
2 tsp baking powder
3 tsp vanilla extract
1 egg
100 grams egg whites
1/4 of a lemon peel
Juice of one large lemon
40 grams quick or rolled oats
40 grams melted Iced Oatmeal Cookie spread
100 grams fresh or frozen blueberries

To make:

Blend all ingredients except blueberries in your high speed blender or ninja. Mix in your blueberries.  Pour into a parchment paper lined or greased loaf pan. Bake at 350 55-60 minutes.  Let cool completely.

*Optional sugar glaze topping. Mix 1/4 cup sugar free powdered sugar with 2-3 TB of unsweetened almond milk. Pour over cooled cake. Slice and enjoy!


Makes 6 slices
181 calories

(If including erythritol, add an additional 16.7 carbs per slice.)

Saved in MFP: Macro Minded Monique-Lemon Blueberry Loaf

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