Lemon Blueberry Protein Bundt Cake Recipe

Here’s how to Questify a Lemon Blueberry Bundt Cake!

MACROS:

• (per slice, recipe makes 14 slices)
• Calories: 107
• Protein: 11g
• Fat: 5g
• Net Carb: 6g (1 sugar)
• Fiber: 3g
• P/CAL: 41%

INGREDIENTS:

• Cake
• 2 Quest® Blueberry Muffin Bars
• 4 scoops Quest® Vanilla Milkshake Protein Powder
• 1 cup unsweetened almond milk
• 1 cup zero-calorie sweetener
• ¾ cup egg whites
• ½ cup oat flour
• ½ cup almond flour
• 2½ tablespoons baking powder
• 2 tablespoons unsalted butter, melted
• 2 tablespoons unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup fresh blueberries
• Nonstick cooking spray

Icing:

• 1 scoop Quest® Vanilla Milkshake Protein Powder
• 6 tablespoons unsweetened almond milk
• 2 teaspoons lemon juice
• ½ teaspoon lemon zest

Method:

1. Cake
2. Preheat oven to 325°F.
3. Coat a large bundt pan with nonstick cooking spray.
4. Break unwrapped Quest Bars® into small pieces and set aside.
5. In a large bowl, whisk together the Quest Protein Powder™, almond milk, sweetener, egg whites, oat flour, almond flour, baking powder, butter, applesauce, vanilla extract, baking soda, and salt.
6. Fold in blueberries and Quest Bar® pieces.
7. Fill bundt pan with batter.
8. Bake for 38 minutes, or until an inserted toothpick comes out clean.
9. Let cool for 5 minutes and remove from pan.

Icing:

In a small mixing bowl, whisk together the Quest Protein Powder™, almond milk, lemon juice, and lemon zest until smooth.

Assembly:

Drizzle icing across the top and sides of the cake, slice, and serve.

Quest Nutrition

CheatClean and make healthy eating fun with Quest Protein bars, Quest Protein Chips and Quest Protein Powder!