This Blueberry Protein Cake is soft, lightly sweet, gluten-free, low-calorie, and satisfying enough for breakfast, snack time, or a healthy dessert. Each serving has about 11 grams of protein, making it a simple way to enjoy cake while still keeping things balanced.
Why You’ll Love This Recipe
This cake is moist, fluffy, and packed with juicy blueberries. It uses oat flour and protein powder instead of regular flour, so it is naturally gluten-free when certified gluten-free oats are used. Greek yogurt keeps the texture tender while adding extra protein. It is also easy to prepare in one bowl and bakes beautifully without needing complicated steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup certified gluten-free oat flour
1/2 cup vanilla protein powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup plain Greek yogurt
1/4 cup unsweetened applesauce
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup fresh or frozen blueberries
1 teaspoon oat flour, for coating blueberries
Directions
Preheat the oven to 350°F or 175°C. Line an 8-inch square baking pan with parchment paper or lightly grease it.
In a large bowl, whisk the eggs, Greek yogurt, applesauce, maple syrup, vanilla extract, and lemon juice until smooth.
Add the oat flour, protein powder, baking powder, baking soda, and salt. Stir gently until just combined. Do not overmix, or the cake may become dense.
Toss the blueberries with 1 teaspoon of oat flour, then fold them into the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for at least 15 minutes before slicing.
Servings and timing
Servings: 8 slices
Prep time: 10 minutes
Bake time: 24 to 28 minutes
Cooling time: 15 minutes
Total time: about 50 minutes
Protein: about 11 grams per serving
Variations
Use raspberries instead of blueberries for a tangier flavor. Add 1 teaspoon of lemon zest for a brighter cake. For a sweeter dessert-style version, mix in 2 tablespoons of white chocolate chips. You can also add cinnamon for a warmer flavor.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap slices individually and freeze for up to 2 months.
To reheat, microwave one slice for 15 to 25 seconds. For a softer texture, enjoy it slightly warm.
FAQs
Can I use frozen blueberries?
Yes. Add them directly from frozen and do not thaw them first.
Is this cake gluten-free?
Yes, as long as you use certified gluten-free oat flour.
Can I use regular flour?
Yes, but the texture may be slightly different.
What protein powder works best?
Vanilla whey or plant-based protein powder both work, but whey usually gives a softer texture.
Can I make it dairy-free?
Yes. Use dairy-free yogurt and a plant-based protein powder.
Can I replace the maple syrup?
Yes. Honey works well, or you can use a low-calorie liquid sweetener.
Why is my cake dry?
It may have been overbaked or your protein powder may absorb more liquid.
Can I make muffins with this batter?
Yes. Bake in a muffin tin for about 16 to 20 minutes.
Can I add frosting?
Yes. A light Greek yogurt glaze works well.
Is this good for breakfast?
Yes. It is high-protein, lightly sweet, and satisfying.
Conclusion
Blueberry Protein Cake is a simple, wholesome recipe that feels like a treat while still being balanced. It is soft, fruity, gluten-free, and packed with protein, making it perfect for meal prep, breakfast, snacks, or a lighter dessert.
This Blueberry Protein Cake is soft, lightly sweet, gluten-free, and packed with juicy blueberries. Made with oat flour, protein powder, and Greek yogurt, it is a balanced high-protein cake perfect for breakfast, snacks, or a lighter dessert.
Ingredients
1 cup certified gluten-free oat flour
1/2 cup vanilla protein powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup plain Greek yogurt
1/4 cup unsweetened applesauce
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup fresh or frozen blueberries
1 teaspoon oat flour, for coating blueberries
Instructions
Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together the eggs, Greek yogurt, applesauce, maple syrup, vanilla extract, and lemon juice until smooth.
Add the oat flour, protein powder, baking powder, baking soda, and salt. Stir gently until just combined. Avoid overmixing.
Toss the blueberries with 1 teaspoon of oat flour, then gently fold them into the batter.
Pour the batter into the prepared baking pan and smooth the top evenly.
Bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 15 minutes before slicing and serving.
Notes
Use frozen blueberries directly from the freezer without thawing.
Add 1 teaspoon lemon zest for brighter citrus flavor.
White chocolate chips can be added for a sweeter dessert-style version.
Raspberries work well as a substitute for blueberries.
Store leftovers in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months.
Warm slices in the microwave for 15 to 25 seconds before serving.
Whey protein powder creates a softer texture than many plant-based powders.
