Yum Yum Yum!! But let me stress this is low sugar! It is totally enough sugar if you are having this treat for breakfast. However, for Fika, Swedish coffee time that my daughters enjoy very much in the afternoons, you may choose to top this cake with a homemade chocolate spread or some jam, or for extra fun with the kiddos plain old powdered sugar (try 1/2 tsp and have the kids add on their own).
Protein - The reason this cake has more protein than typical cakes is that there is protein in the fat source, which is yogurt. Also, in addition to white flour this cake uses some whole wheat flour, which contains ~15% more protein than all-purpose flour.
Blueberries have been shown to have remarkable immune influencing power through their bioactives... At the end of the study, the inflammatory markers of people drinking blueberry smoothies also went down, suggesting that blueberries calm excessive inflammation even while they boost immune function - Study conducted by Researchers at Louisiana State University discussed in Eat to Beat Disease book
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Equipment and Tools
Stand up mixer (optional) - I use a Kitchenaid mixer because it works great and is beautiful on my counter
Oven
Tips
Yogurt - Make sure to buy plain not vanilla as there is lots of added sugar in the vanilla yogurt. Plain nonfat yogurt has 16-18 grams of protein per 3/4 cup. I usually use Costco nonfat yogurt but the Whole Foods yogurt also has 18 grams per 3/4 cup.
Sugar amount - We like to go right in between 1/4 and 1/2 but if you are not used to low sugar baked goods go for 1/2 cup or add a glaze or chocolate spread, preferably homemade . Also the sugar amount will depend on how sweet the fruit is that you are adding
Berries - I either use blueberries or a mix of berries. For the cake in the first picture I used cherries, blueberries and plums because that is what I had on hand. For the cake in the last picture of this post I used 100% blueberries
Mixer - if you do not have a stand mixer use a hand mixer for first two steps, to beat the yogurt and milk, sugar, vanilla and eggs. For remaining steps use old fashioned elbow grease i.e., mix manually by hand
Bread loaf pan preparation - The instruction is to butter the pan. This is for two reasons: (1) so the no butter/oil cake does not stick to the pan (2) to enhance the flavor as there is no butter or oil in the cake. If you want no butter or oil in the cake I recommend the use of parchment paper. Another method, which I used for the blueberry cake in the last picture is to spray the pan with ample amounts of spray oil such as avocado oil.
Time Saving Tips
You may substitute the combined 3/4 cup 0% greek yogurt and 1/4 cup whole milk with 1 cup whole milk yogurt. I have a slight preference for the texture of the greek yogurt and milk combination. You will enjoy both options
Meal Planning Tips
Make into muffins instead of loaf pan but lower baking time to about 20-25 minutes. Check for doneness by inserting a toothpick into the center of the muffin. It should come out dry without liquid when finished. Then to use for breakfast cut in half and add a nut butter for extra protein.
Recipe for Low Fat Low Sugar High Protein Blueberry Bread Loaf Cake
1: Ingredients
1/4 cup whole milk
1 tsp vanilla
2 xl eggs
1 1/4 cups white (all-purpose) flour
1/2 cups whole wheat flour
1/4 tsp salt
2.5 tsp baking powder
1 1/4 cups blueberries (or other fruit)
2: Directions
Using the Kitchen-aid mixer paddle mix with medium speed the yogurt, sugar until smooth
Add vanilla and eggs and mix again on medium speed until smooth
Gradually add flours, salt and baking powder and stir on low speed until smooth
Gradually add berries and mix for a few seconds on lowest speed.
Butter nonstick bread loaf pan, or see tips
Bake at 335°F for 50 minutes on convection. Use 350°F for conventional baking.
Once cool enough to handle separate from edge with butter knife or sharp plastic spatula
Cool on cooling rack
3: Mix it up
Use a combination of any berries and fruit in the cake! See the photo below for a cake I made with cherries, blueberries and plums because that is what I had on hand
4: Serving suggestion
One option is to have it plain. This is my favorite way to have it for breakfast. If you are looking for something sweeter consider sprinkling the top of the cake with 1/2 tsp of granulated sugar, raw sugar or powdered sugar. You can also top it with this homemade chocolate spread.
5: Storage
After cake cools put in covered storage container. Leave whatever you do not eat at room temperature until the following day. Slice and store in freezer. Thaw at room temperature, microwave, or toaster oven (for dryer texture)
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