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This blueberry protein smoothie bowl will give you the start you need in the morning.
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Preheat oven to 180°C. Grease a 20cm bundt cake tin.
In a bowl cream butter, lemon zest and sugar until light and fluffy.
Add the eggs one at a time and continue to beat the mixture.
Stir in the yogurt, then sift in both kinds of flour and mix until smooth.
Pour mixture into cake tin.
Bake in a preheated oven for 30-40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Cool in the tin for 5 minutes.
While the cake is cooling in the tin, combine the lemon juice and sugar in a small saucepan over medium heat, stirring constantly until the sugar has dissolved and the syrup boils.
Turn out on a wire rack and pour the hot syrup evenly over the cake.
Serve with a generous dollop of EasiYo Greek Style Unsweetened Yogurt on the side and some lemon zest swirls.
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