Lemon and blueberry pound cake! This cake is high(er) in protein and PERFECT for a breakfast or snack slice. Adding yoghurt add some extra protein and makes the sponge slightly dense but in a wonderful way. I also think lemon and blueberry is truly a winning combo so I hope you love this! Ingredients Zest of 1 lemon 125ml greek yoghurt 180ml milk 150g caster sugar 1/2 tsp lemon or vanilla extract 3 tbsp veg oil 3 tbsp lemon juice 250g flour 1 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 90g blueberries (toss 3/4 in flour) For the top: 30g icing sugar 1 tbsp lemon juice 2 tbsp lemon zest Instructions 1. Preheat your oven to 180C/ 360F. 2. Combine your milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest in a large bowl with a whisk. 3. In another bowl, combine your flour, baking powder, soda and salt. 4. Add the dry ingredients to the wet. Mix. 5. Add your floured blueberries and mix. Pour the batter into a standard loaf tin. Scatter the remaining blueberries on top. Bake for 45 minutes, or until a knife comes out of the centre clean. 6. Remove from oven and leave for 10 minutes before removing from the tin. Then leave to completely cool. 7. Make your frosting by combining icing sugar and lemon juice. Add more juice to thin, add more sugar to thicken. Pour on top of the cake and finish with a sprinkle of lemon zest. Slice it up and enjoy! #poundcake #lemoncake #lemonandblueberry #yoghurtcake #proteincake #highprotein #recipes