High-Protein One-Bowl Lemon-Blueberry Snack Cake is a tasty and sweet snack. It contains fresh blueberries, Greek yogurt, eggs, lemon juice, olive oil, whole-wheat flour, all-purpose flour, lemon zest, & sugar. These have dairy items in them, so we won’t have this cake if we are allergic with dairy. We have to include the dairy-free Greek-style yogurt to make it good for dairy-free individuals. This cake is prepared in 55 minutes, so we can make it quickly for a snack or dessert. This dish stores nicely, so we would make it in advance. Serve this cake with fresh strawberry slices, Greek yogurt, & hot green tea.
STATS:
- Caloric count: 280 kcal
- Preparation Duration: 15 minutes
- Serving size: 1
- Cook time: 40 minutes
- Cuisine: American
- Total time: 55 minutes
- Course: Dessert, Snack
- Diet: High-Protein, Vegetarian
- Serving: 12
EQUIPMENT:
- Big mixing vessel
- Whisk
- Zester
- Lemon juicer
- Rubber spatula
- Baking pan
- Parchment paper
- Cooling rack
- Toothpick
INGREDIENTS:
- 1 cup granulated sugar
- Two tsp. grated lemon zest
- Three & ½ tbsp. lemon juice
- One cup Greek yogurt
- 2 large eggs
- ½ cup olive oil
- 1 cup all-purpose flour
- One tsp. baking powder
- 1 cup whole-wheat flour
- ¼ tsp. baking soda
- 1½ cups fresh blueberries
- ¼ tsp. salt
- ¼ cup confectioners’ sugar
INGREDIENT NOTES:
GRANULATED SUGAR:
- We have to use the granulated sugar to add the required sweetness to the cake. It will also help create the soft & tender texture in the cake.
LEMON ZEST:
- Add the freshly grated lemon zest to include the refreshing citrus aroma and bright lemon flavor in the cake.
LEMON JUICE:
- Use the lemon juice to provide the tangy & fresh taste in the cake. It will combine with the baking soda and rise the cake.
GREEK YOGURT:
- Include the nonfat plain Greek yogurt to provide the protein and creamy texture in the cake. It will also help keep the cake moist.
EGGS:
- We have to add the room-temperature eggs to bind the ingredients together. They will also provide protein and help create the soft structure of the cake.
OLIVE OIL:
- Use the extra-virgin olive oil to add moisture & a soft texture to the cake. It will also add a mild fruity flavor to it.
ALL-PURPOSE FLOUR:
- Add the all-purpose flour to provide a soft and light structure to the cake.
WHOLE-WHEAT FLOUR:
- Include the whole-wheat flour to add fiber and a slightly nutty flavor to the cake. It will also make the cake more nutritious.
BLUEBERRIES:
- We have to use the fresh blueberries to provide natural sweetness and juicy bursts of fruity flavor in the cake.
CONFECTIONERS’ SUGAR:
- Use the confectioners’ sugar as an optional topping. It will provide a light sweetness and finishing in cake.
INSTRUCTIONS:
- Heat the oven at 350° F and apply parchment on the tray.
- Include the lemon zest & granulated sugar in the big mixing vessel and rub them to release their aroma.
- Then include the eggs, olive oil, lemon juice, & Greek yogurt in it and mix them with the whisk.
- Then include the whole wheat flour, baking powder, all-purpose flour, baking soda, & salt in it and mix them gently until combined.
- Include the blueberries in it & mix them in batter with spatula.
- Add the batter in the baking pan and spread it equally with spatula.
- Put the pan in the oven and bake for thirty-five to forty minutes till the toothpick comes out clean.
- Add the confectioners’ sugar with ½ tbsp. lemon juice and mix to make it smooth.
- Take out the cake and leave it to get cool for fifteen minutes in the pan then put it on the rack.
- Now drizzle the lemon glaze on the cake, then serve.
SERVING SUGGESTIONS:
FRUITS:
- Fresh Strawberry
- Raspberry Compote
- Mixed Berry Salad
DAIRY SIDES:
- Greek Yogurt
- Whipped Cream
- Vanilla Cottage Cheese
BEVERAGES:
- Hot Green Tea
- Iced Lemon Tea
- Fresh Blueberry Smoothie
BREAKFAST SIDES:
- Scrambled Eggs
- Almond Butter Toast
- Chia Pudding
TIPS:
- We have to use the neutral temperature of Greek yogurt & egg to combine the items smoothly.
- Add the blueberries, then mix gently so they will not get smashed.
- Dry the blueberries then dry them before adding in the batter.
STORAGE INFORMATION:
FRIDGE:
- Place the cake in a closed box & store for four to five days.
FREEZER:
- Make the individual slices, wrap them in plastic, and put them in the bag & freeze for 2 to 3 months.
FAQs:
Will I include the frozen blueberries instead?
- Yes, we would include the frozen blueberries and add them to the batter without defrosting them.
Could I prepare this dessert without utilizing Greek yogurt?
- Yes, make this dessert without using the Greek yogurt and use Skyr or vegan Greek yogurt instead. This will alter the protein content of this cake.
Will I prepare this cake in advance?
- Yes, we can easily make this cake in advance, store it in the fridge, and use it when required.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Net carbs: 38 g
Iron: 1.3 mg
Total carbs: 41 g
Vitamin A: 35 mcg
Fiber: 3 g
Calcium: 55 mg
Serving: 12
Protein: 6 g
Sodium: 105 mg
Serving size: 1
Potassium: 115 mg
