Adding yoghurt in when baking is a great lil’ hack to retain moisture, but still have a light, fluffy texture. It works perfectly with the twang of the blueberries and zesty lemon.
2 lemons, juiced & zested
2 eggs, whisked
1/4 cup plain tasting oil (rice bran, macadamia nut, vegetable etc) or melted butter
1 cup vanilla high protein or Greek yoghurt (I used YoPro Vanilla)
2 tablespoons sugar
1 cup wholemeal Self Raising flour
1/2 cup plain Self Raising flour
1/4 cup shredded coconut
1/3 cup frozen blueberries, thawed
1. Preheat oven to 180 C and line a 24cm rectangular pan with baking paper.
2. In a medium bowl, whisk together the lemon juice and zest, eggs, oil, yoghurt and sugar. Mix until smooth and combined.
3. Sift in the two flours and stir in the shredded coconut. Pour into lined tin and top with blueberries, press in slightly and sprinkle over extra coconut. Bake in oven for 45 minutes or until firm to touch. Leave in tray for 15 minutes before turning out onto a cooling rack. ENJOY!