02 Aug PRODUCE RECIPE OF THE WEEK: Lemon Blueberry Loaf Cake

On sale this week (8/5-8/11): Organic Lemons 5 for $5!

Your perfect dessert is right here! Made with fresh blueberries and lemons, this light and tasty loaf cake will be the “talk of the dessert table.” We’ve made this recipe to be gluten free, dairy free, nut free, and soy free too!

Bonus- Garden of Life’s Unflavored Collagen is on BOGO! Buy one, get one free while supplies last!

Ingredients

½ Cup Granulated Sugar

½ Cup Dark or Light Brown Sugar

1 Egg + 1 Egg White

½ Cup Melted Coconut Oil

¾ Cup Unsweetened Applesauce

1 ½ Cup Gluten Free Flour or All-Purpose Flour (preferably Bob’s 1-to-1 GF flour)

½ Teaspoon Baking Powder

½ Teaspoon Baking Soda

Pinch Salt

½ Cup Milk; any plant based or whole milk

½ Cup Fresh Blueberries

Zest 1 Lemon

3 Tablespoons Lemon Juice

2 Teaspoons Vanilla

2 Scoops Garden of Life Unflavored Collagen Peptides (BOGO for a limited time!)

Method

1. Beat together sugars and eggs. Add in oil and applesauce.

2. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

3. Add in milk, lemon zest, lemon juice, & vanilla to the egg/sugar mixture. Stir to combine.

4. Add in dry ingredients & mix until fully incorporated.

5. Fold in fresh blueberries.

6. Grease and line a loaf pan (8”x4”) with parchment paper.

7. Pour in batter and smooth out evenly.

8. Bake @ 350 degrees F for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.

9. Cool completely before slicing.

10. Enjoy!

Before you enjoy your perfect lemon blueberry loaf cake, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek