|80 ml||lemon juice|
|2 tsp||lemon zest|
|400 g||sweetened condensed milk|
|285 g||full-fat Greek yogurt|
|1 tsp||distilled white vinegar|
|½ tsp||vanilla extract|
|4 tbsp||coconut oil|
|170 g||whole-wheat flour|
|1 tsp||baking powder|
|¾ tsp||baking soda|
|1 tbsp||raw sugar|
|4 tbsp||confectioner’s sugar (for serving)|
|1 tsp||lemon juice (for serving)|
|¼ tsp||lemon zest (for serving)|
Preheat oven to 175°C/350°F. Grease and prepare a loaf pan. Mix the wet ingredients: Condensed milk, yogurt, vinegar, lemon juice, lemon zest, vanilla extract, and coconut oil in a mixing bowl.
Sift the dry ingredients: Flour, baking powder, baking soda, salt. Gently fold them into the wet ingredients, taking care not to over mix. Stir together the blueberries with flour and cane sugar and fold into batter.
Bake in preheated oven for approx. 50 min. at 175°C/350°F, or until a knife inserted in the center of the loaf comes out clean. When cake is done, allow to cool in the pan for approx. 10 min. before transferring to a cooling rack to cool completely.
If making the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle on top when the cake is still a bit warm.