5 Ingredient Lemon Blueberry Yogurt Cake

• servings: 8 servings
• active time: 5 minutes
• total time: 1 hour

Ingredients

1¾ cups Greek yogurt

1 cup sweetened condensed coconut milk

1 large lemon, (zested + 1/2 juiced)

5 tbs tapioca starch

1 cup fresh blueberries

Directions

Preheat oven to 350℉. Line a 8x4 inch loaf pan with parchment paper. Make sure you wash and dry your fruit well!

In a large bowl, whisk together the yogurt, sweetened condensed milk, zest and lemon juice until smooth. Sift in the tapioca starch and mix until no lumps remain. Lastly fold in the blueberries. Transfer the batter to your pan and bake for 50-55 minutes and golden brown on the edges. If the cake is still jiggly in the middle, its okay - it will set in the fridge.

Allow to cool in the pan for about an hour (cake will sink in). Transfer to your fridge to set for at least 2 hours. Top with more berries to serve.

Nutrition

• Calories: 181 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1.2 g
• Trans Fat: 0.003 g
• Cholesterol: 15 mg
• Sodium: 65 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 1 g
• Total Sugars: 24 g
• Protein: 8 g