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.