Lemon Blueberry Protein Sheet Cake
This Lemon Blueberry Protein Sheet Cake is a moist, tangy, and naturally sweetened dessert rich in protein, perfect for a healthy treat or post-workout snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups oat flour
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup honey or maple syrup
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Cooking spray or coconut oil (for greasing)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking sheet or line it with parchment paper.
- In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and then add Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, almond milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the cake to cool completely before slicing into squares.
Notes
For an extra burst of lemon flavor, drizzle a light lemon glaze over the cooled cake by mixing powdered sugar with fresh lemon juice.