Lemon Blueberry Protein Breakfast Loaf

This Lemon Blueberry Protein Breakfast Loaf is soft, fresh and bursting with delicious citrus flavour. Made with juicy blueberries, Madagascan Vanilla Organic Whey Protein Powder, and buckwheat flour, it’s a nourishing bake that works beautifully for breakfast, an afternoon snack, or a lighter dessert.

1. Preheat the oven to 160°C fan, and line a loaf tin with baking paper.
2. In a large bowl, whisk together the eggs, Greek yoghurt, olive oil, lemon juice, lemon zest, and honey (if using), until smooth.
3. Add the buckwheat flour, Madagascan Vanilla Organic Whey Protein Powder, and baking powder. To keep the loaf soft, avoid over-mixing by stopping once the ingredients are just combined.
4. Fold in the blueberries gently to distribute them evenly through the mixture.
5. Pour the batter into the prepared loaf tin and smooth the top with the back of a spoon or spatula.
6. Bake for about 25 minutes, or until lightly golden and just set in the centre.
7. Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack.
8. Slice and serve warm with yogurt, lemon zest, or a drizzle of olive oil or honey, if desired.

• Preparation Tips: Using frozen blueberries helps reduce colour bleeding and prevents the batter becoming too wet during baking.
• Substitute Suggestion: Swap honey for maple syrup, or olive oil for melted coconut oil. Raspberries can also be used instead of blueberries.
• Storage Instruction: Store the loaf in an airtight container in the fridge for up to 3 days. Warm slices slightly before serving for the best texture.

This loaf brings a fresh, bakery-style feel to everyday cooking. It’s a simple, high-protein recipe that strikes the right balance between nourishing and comforting, giving you a delicious option to enjoy throughout the week.