Peanut Butter Blueberry Protein Cake - Easy, Healthy, Low Sugar
Serves 9
10 mins prep
27 mins cook
37 mins total
A light, fluffy and super easy Peanut Butter Blueberry Protein Cake for a perfect blueberry dessert recipe. This healthy blueberry cake is made with protein powder, Greek yogurt, and monk fruit for a low sugar breakfast cake. Gluten free and a Vegan option too.
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Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper.
In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder and baking soda.
In a large bowl, whisk together Greek yogurt and almond milk.
Add dry mix to wet, and gently fold until combined.
DO NOT OVER-MIX or protein powder will make the cake gummy.
Place blueberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.
Required to prevent them from sinking to the bottom.
Add blueberries and creamy peanut butter to batter and fold to combine.
Do not over-mix.
Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining peanut butter (in swirls) and blueberries.
Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry.
Remove from oven and let cool completely.
