2/3 cup grape seed oil
2/3 cup + 4 Tbsp golden cane sugar
2 eggs
1/2 cup fat free plain greek yogurt
4 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp vanilla
1 1/2 cups whole grain oat flour
1 Tbsp tapioca starch
2 tsp baking powder
2/3 cup fresh blueberries, plus more for topping
powdered sugar, for dusting (optional)
Instructions:
Preheat oven to 325 and lightly grease 8x4x2 inch loaf pan. Set aside.
In large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, sugar and vanilla until smooth. Add flour and baking powder and whisk again until combines, then fold in blueberries.
Gently pour the batter into the greased loaf pan and smooth the top with a spatula until all the edges are evenly covered.
Top with additional blueberries if desired. Bake for 1 hour or until it passes the toothpick test.
When ready, remove the loaf from oven and let cool on counter for about 10-20 minutes.
