Lemon Blueberry Protein Bundt Cake
A moist and flavorful lemon blueberry bundt cake packed with protein, perfect for a healthy dessert or post-workout treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup vanilla protein powder
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan with coconut oil.
- In a large bowl, whisk together almond flour, protein powder, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add Greek yogurt, lemon juice, lemon zest, melted coconut oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the fresh blueberries gently.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For an extra burst of flavor, drizzle a simple lemon glaze over the cooled cake by mixing powdered sugar with fresh lemon juice.