Chia Tea Cake with Lemon and Blueberry Glaze

To start of the week I like to have home baked "sweets" on hand to have as an afternoon snack for myself or for the kids. I keep these snacks light on the sugar and high on the good for you, fiber rich, filling ingredients such as whole wheat flour, wheat bran, greek yogurt and chia seeds! This has the taste and look of a beautiful cake you would find at high tea, but you can feel good about serving this baby up to your family. You can also make this for brunch as the lemon and blueberry flavor are a delicious pick me up in the morning!

Makes 1 Loaf

• 3 eggs

• 1/2 cup non-fat greek yogurt

• 1 tsp lemon zest

• 2 tbsp chia seeds

• 1 tsp vanilla extract

• 2 tbsp canola oil

• 6 tbsp unsweetened apple sauce

• 1/2 cup cane sugar

• 1 1/2 cups whole wheat flour

• 1/2 cup wheat bran

• 2 tsp baking powder

• 1/2 tsp kosher salt

Glaze

• 1/2 cup powdered sugar

• 2 tbsp lemon juice

• 1/2 tsp vanilla extract

• 1/8 tsp kosher salt

• 1/4 cup freeze dried blueberries crushed

1. Preheat oven to 350 degrees

2. Spray a loaf pan approximately 8.5” x 4.5” with nonstick spray, then line the bottom with parchment paper

3. In a large bowl whisk eggs, yogurt, lemon zest, chia seeds, vanilla, oil, apple sauce and sugar until well combined.

4. In a medium bowl mix together flour, wheat bran, baking powder and salt. Slowly pour into the wet ingredients and whisk until just combined.

5. Slowly pour the batter into the prepared pan. Once all in gently smooth down the batter with spoon so it is all even.

6. Bake for 35 minutes or until a cake tester comes out clean

7. Meanwhile to prepare the glaze add sugar, vanilla and salt into a bowl. Slowly add lemon juice and whisk or use a fork to mix up. Don't add all of the juice at a time, you want to keep mixing until you get the desired consistency, it should be a lightly runny paste

8. In a separate small bowl crush the blueberries with a muddler or add them to a ziplock bag and smash down or hit with a meat tenderizer. You want the blueberries to be like coarse sand

9. Remove from oven and place pan on a wire rack. Cool in pan for about 10 minutes. Carefully remove cake and let cook completely on a wire rack

10. Once completely cool drizzle with the glaze and using your fingers gently sprinkle the blueberries on top. You want to concentrate on the areas with the glaze as this will stick the best.

11. Store in an air tight container at room temperature for 3 days, the fridge for 5, or you can freeze for up to 3 months