High Protein Classic Blueberry Cake
Elevate your dessert game with this High Protein Classic Blueberry Cake, a beautifully moist and tender treat packed with wholesome ingredients and a nutritional boost. Featuring the delightful sweetness of fresh blueberries and a zesty hint of lemon, this cake combines classic flavors with the power of whey protein powder for added protein content, making it perfect for fitness enthusiasts or anyone seeking a balanced indulgence. Greek yogurt adds richness and moisture, while the clever use of cornstarch ensures juicy blueberries stay evenly distributed throughout the batter. Ready in just over an hour, this cake is ideal for serving at brunches, post-workout snacks, or as a guilt-free dessert. Indulge in the perfect harmony of taste, health, and texture with this high-protein twist on a beloved classic.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup whey protein powder (vanilla flavor)
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup plain Greek yogurt
- 0.5 cup milk
- 1.5 cups fresh blueberries
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan, or line it with parchment paper.
In a medium bowl, mix together the flour, whey protein powder, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large bowl, using a mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Add the Greek yogurt and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
In a small bowl, toss the blueberries with the cornstarch and lemon zest to coat them. This helps prevent the berries from sinking to the bottom of the cake.
Gently fold the coated blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake into servings and enjoy your high protein classic blueberry cake!
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 244.3 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1060 mg | 82% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
