Lemon Blueberry Cake

  • U Serves 8 People
  • P Prep: 00:17
  • P Cook: 00:45
Lemon Blueberry Cake

Nutritional Facts

per 1 serving size (Recipe makes 8 servings)

Amount Per Serving

Calories 83

Calories from Fat 12

% Daily Values*

Total Fat 1.29


Saturated Fat 0.57


Polyunsaturated Fat 0.16

Monounsaturated Fat 0.18

Cholesterol 0.44


Sodium 226.06


Potassium 76.72

Total Carbohydrate 10.00


Dietary Fiber 2.93


Sugars 2.54

Protein 9.19

Vitamin A 1.13%

Vitamin C 5.38%

Calcium 4.50%

Iron 2.09%

* Nutritional Values are estimated and may vary

³ Description

Yummy mini cakes with lemon and blueberry- the perfect sweet snack

² Ingredients


q Directions

-1/4c coconut flour
-1/2c rolled oats
-1Tbs whole psyllium husk
-1tsp baking soda
-2 scoops vanilla vegan protein powder
-1/2c 0% greek yogurt
-3/4c egg whites
-1/4c almond milk
-2tsp lemon extract
-2Tbs lemon juice
-2Tbs lemon zest
-30 drops stevia
-3/4c blueberries

1. Grind oats and psyllium husks into powder
2. Mix together oats, psyllium, coconut flour, protein powder
3. Add yogurt, egg whites and almond milk and mix well
4. Stir in lemon extract, lemon juice and stevia (adjust these ingredients to taste)
5. Fold in blueberries, adding a little at a time
6. Pour into molds* and bake at 325 for ~45min (depending on mold)
*You can use a cupcake pan (12), mini cake mold (8), or a 6" round cake pan

Recipe Provided by @thekitchenkitty

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