Greek Yogurt Blueberry Lemon Pound Cake

white whole wheat flour or gluten-free* flour (measured like this)

baking powder

baking soda

salt

freshly grated lemon zest

unsalted butter or coconut oil, melted and cooled slightly

large egg whites, room temperature

vanilla extract

vanilla crème stevia

plain nonfat Greek yogurt

freshly squeezed lemon juice

+ 2 tbsp (150mL) nonfat milk

fresh blueberries