Lemon & Blueberry Loaf

One 23 × 13 cm loaf, about 10 slices, about 75 minutes. Bright and tart. The glaze is optional and adds sugar.

Before you start

Quantity	Ingredient	Method
	oven	Heat to 175 °C. Grease or line a 23 × 13 cm loaf pan.
150 g	blueberries (fresh or frozen)	Toss in 1 tbsp of the measured flour so it stays suspended.

Quantity	Ingredient	Method
2	eggs	Whisk in a large bowl until slightly frothy. Whisk in the remaining wet ingredients until smooth.
240 g	unsweetened soy yogurt	↑
0.8 dl	maple syrup	↑
3 tbsp	neutral oil	↑
2	lemons, zested	↑
3 tbsp	lemon juice	↑
1 tsp	vanilla extract	↑
150 g	whole wheat flour (white whole wheat for a lighter crumb)	Sift over the egg mixture (tip any bran left in the sieve back in).
30 g	dairy-free vanilla protein powder	↑
1 tsp	baking powder	↑
½ tsp	baking soda	↑
¼ tsp	salt	↑
45 g	rolled oats	Add and fold until just combined, with no dry streaks. Do not overmix.
15 g	ground flaxseed	↑

Quantity	Ingredient	Method
	floured blueberries	Fold in last.
2 tbsp	lemon juice	Optional glaze: whisk together and drizzle over the cooled loaf.
2 tbsp	powdered sugar	↑

Quantity	Ingredient	Method
	batter	Scrape into the pan and smooth the top. Bake 50–55 min until a skewer comes out clean. Cool 10 min in the pan, then turn out onto a rack.

Per slice: roughly 8–10 g protein and 3–4 g fiber.
Slice the cooled loaf, wrap slices individually and freeze for up to 3 months. Thaw overnight or microwave 20–30 seconds from frozen.
Adapted from the original Weekly Loaf Rotation: Greek yogurt replaced with unsweetened soy yogurt, butter with oil; use a dairy-free vanilla protein powder (e.g. pea). If the batter looks stiff, add a spoonful more yogurt, since plant protein absorbs moisture.
Skip the glaze to keep sugar down.