Blueberry Lemon Loaf Cake

Zane Balodis | @zane_balodis by Zane Balodis | @zane_balodis 25 February 2020

The perfect balance of sweet and tart plus the addition of True Collagen powder!

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Blueberry Lemon Loaf Cake

Makes 12 slices



Calories- 280
Carbohydrate- 38g
Protein- 6g
Fat- 12g



2 cups gluten-free plain flour
1 scoop True Protein Collagen Natural
2 tsp baking powder
1/2 tsp salt
1/2 cup Greek yogurt
½ cup almond milk
1 cup coconut sugar
2 large eggs
2 tbsp cup fresh lemon juice
1 tsp vanilla extract
1/2 cup grapeseed oil
1 1/2 cups blueberries fresh or frozen


1. Preheat the oven to 180 degrees Celsius and grease a medium sized loaf pan with cooking spray.

2. In a large bowl whisk together the flour, collagen powder, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, almond milk, sugar, eggs, lemon, vanilla extract and grapeseed oil. 

3. Add the wet ingredients to the dry ingredients and whisk until combined. Fold in the blueberries until evenly distributed.

4. Pour the batter into the loaf pan and bake for 50-60 minutes or until an inserted toothpick in the centre of the loaf comes out clean. Allow to cool to room temperature before removing from loaf tin. 

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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