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PFC Blueberry loaf cake

Protein Flour Co.
A soft, moist blueberry loaf cake made with Protein FlourCo. blend. This quick-mix batter comes together in a blender or food processor, then fresh or frozen blueberries are folded in at the end for juicy bursts in every bite.
Print Recipe

Equipment

  • 1 8x4 or 9x5 loaf pan
  • 1 Blender or Food processor

Ingredients
  

  • 1 cup Protein Flour Co. blend
  • 1/2 cup yogurt plain or vanilla
  • 2 large eggs
  • 1/2 cup sugar
  • 1/3 cup oil avocado, canola, or light olive oil
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract OR 1/2 teaspoon vanilla powder
  • 1 cup blueberries fresh or frozen; if frozen, do not thaw

Instructions
 

  • Preheat oven to 350°F. Grease and line a loaf pan (8x4 or 9x5) with parchment paper.
  • In a food processor or blender, add the yogurt, eggs, sugar, oil, vanilla, baking powder, and Protein Flour Co. blend.
  • Blend until the mixture is smooth and fully combined, scraping down the sides as needed.
  • Pour the batter into a bowl (if needed) and gently fold in the blueberries with a spatula so they stay mostly whole.
  • Transfer the batter to the prepared loaf pan and smooth the top.
  • Bake at 350°F for about 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let cool in the pan for 10–15 minutes, then lift out and cool on a wire rack before slicing.

Notes

If your loaf was very moist at 40 minutes, increasing the bake time to 45–55 minutes helps it set fully while staying tender. If using very juicy berries, the center may take closer to the full 55 minutes.