Who doesn’t love a dense pound cake? But how about a dense-pound cake packed with protein and low sugar so simple that you can have it on the table in under an hour? I’d say you had me at cake, but treats like these only come occasionally. That’s how well crafted this simple blueberry lemon loaf recipe is.
I am a firm believer that delicious things can also be nutritious things. When you think about a recipe and each ingredient’s purpose in bringing flavors to life, you realize there are different ways to achieve the same outcome. Though it has taken quite a bit of trial and error to find them, several great substitutes can replace low-value ingredients like butter, sugar, and sometimes even flour.
Low-value ingredients taste lovely, but that’s all. Their nutritional content is all but nonexistent. I often wonder why our present-day recipes rely so heavily on these traditional ingredients when so many alternatives are available.
Years ago, food options were limited. You were lucky to have a milk cow, and much of your subsistence came from the dairy products that cows could produce. Fast forward a couple of hundred years, and grocery superstores are on almost every corner with every dietary alternative imaginable.
Fun fact: Did you know cottage cheese has more protein per serving than its famous cousin, Greek yogurt? Though many don’t enjoy the texture of cottage cheese on its own, it can be used in blended recipes to add a rich, creamy, and nutritious element. It’s also great if you don’t enjoy Greek yogurt’s robust and tangy flavor.
Customize this versatile cake recipe for a delicious treat, regardless of the occasion or flavor profile. For this recipe, you’ll need the help of two essential kitchen tools: a blender and an instant-read food thermometer.
The blender will process your wet ingredients into a smooth custard that gets added to your dry ingredients to form the dough.
Once the bread is in the oven, you’ll need some way to check that the center has baked through. If you frequently rely on a toothpick to test your baked goods, I’ve got an amazing tip for you, thanks to a great friend and extraordinaire chef. Save your toothpicks for the swively door on your waffle huts and hors d’oeuvres, and test your baked goods with an instant-read thermometer instead.
This method eliminates all the tricky guesswork and ruined recipes pulled too soon or too late from the oven.
Another aspect of this recipe I enjoy is the ability to bake it as muffins, mini loaf pans, or one large loaf with barely any changes. We’ve included the method for both large and mini loads in the recipe card. Before you get to the recipe card, we have linked to a few of our favorite kitchen tool options if you’d like to try using a thermometer or find yourself in need of a new blender.
Smoothie Blender – These smoothie cups work great and are usually big enough to use for all the wet ingredients in this recipe. Blend and pour into your dry ingredients.
Immersion Stick Blender – Similar to the smoothie cups, the tall cup container is large enough for all the wet ingredients. These blenders are great if you like to make a lot of soups or minced salsas and take up far less space than a traditional blender.
Traditional Blender – As we wrote about in our Minimalists Kitchen Guide article, we consider blenders an essential kitchen necessity. So you can never go wrong with a traditional variable-speed blender like a Vitamix, Blendtech, or Ninja.
Food thermometer recommendations:
We recommend waiting to test the temperature of your bread until it has cooked for the first 30 to 45 minutes to give the dough a chance to set its shape first.
Wireless Wifi Thermometer – This thing is so efficient that you will be notified on your phone when the temperature reaches a level of doneness. Just make sure you’re not too far from the oven.
Digital Probe Thermometer – These thermometers work great for so many different applications, and I love that this one can be mounted right on the outside of your stove.
Traditional Instant Read – The first time I tried the temperature check method, this was the style thermometer I had. Though they’re called instant reads, they do take a moment to give an accurate reading. All the while, precious heat is escaping from the oven. Regardless, I was still able to complete this recipe successfully. But it is something to keep in mind: if you like to do a lot of baking or frequently cook meat, you may want to opt for one of the options above.
Happy baking! We’d love to know where to show up for fresh baked goods, so remember to tag us when you make the recipe.
1 C All-purpose flour
1/2 C Coconut flour
2tbs baking powder
1/2 tsp salt
1 C Low-fat cottage cheese
3 Large eggs
Zest of 2 lemons
3 Tbs Lemon juice
1 tsp Vanilla Extract
1/2 C Unsweet apple sauce
1 1/2 c Sugar or 3/4 C Truvia
1 C Blueberries
- Heat oven to 350°
- Grease a 9×5 loaf pan
- Combine dry ingredients in a medium mixing bowl
- Cream wet ingredients in a blender until smooth (30-60 seconds)
- Mix wet ingredients into dry and fold in fresh blueberries
- Bake for 30 minutes, covered loosely with aluminum foil
- Remove foil and bake for another 15 minutes uncovered
- When the loaf begins to golden, check the internal temperature for 195°
- Allow loaf to cool completely before removing from pan and slicing
- Serve & enjoy!
The recipe can also be made as mini loaves or muffins by reducing the baking time. The internal temperature will still be 195° when done.