Description
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.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 50mg
