Blueberry Pound Cake

Ingredients:
2 cups white whole wheat flour
2 scoops About Time vanilla protein powder
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tbsp coconut oil, melted and cooled slightly
3 large egg whites, room temperature
5 tsp vanilla extract
1 cup Swerve
¾ cup plain nonfat Greek yogurt
½  nonfat milk or unsweetened almond milk
1 ½ cups fresh blueberries

 

  1. Preheat the oven to 350°F, and coat a 9×5” loaf pan with nonstick cooking spray.
  2. Whisk together the flour, protein powder, baking powder, baking soda, and salt in a medium bowl.
  3. In a separate bowl, whisk together the coconut oil, egg whites, vanilla extract, and Swerve (can use sugar or any sugar substitute).
  4. Stir in the Greek yogurt, until no large lumps remain.
  5. Stir in milk.
  6. Set aside 2 tablespoons of blueberries, and gently fold in the rest.
  7. Spread the batter into the prepared pan, and gently press the remaining blueberries on top.
  8. Bake at 350°F for 50 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for before transferring it to a wire rack to cool completely.
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