Impress Your Friends and Family with This Insanely Fluffy Lemon Blueberry Protein Bundt Cake

Impress Your Friends and Family with This Insanely Fluffy Lemon Blueberry Protein Bundt Cake



MARIE ANTOINETTE MAY HAVE BEEN COMPLETELY CLUELESS WHEN SHE SAID HER FAMOUS LINE. BUT WE THINK SHE WAS TALKING ABOUT OUR PROTEIN BUNDT CAKE…

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WE START WITH PROTEIN BATTER, FRESH BLUEBERRIES AND A DELICIOUS HELPING OF BLUEBERRY MUFFIN QUEST BARS.

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EVERYONE GETS TO KNOW EACH OTHER IN THE OVEN…

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THEN OUR LEMONY, ZESTY ICING GETS THE FLAVOR PARTY STARTED.

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SUDDENLY MARIE’S SUGGESTION MAKES TOTAL SENSE.

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DON’T LOSE YOUR HEAD, WATCH THE VIDEO TO FIND OUT HOW YOU CAN MAKE YOUR OWN!

 

NUTRITIONAL INFO (RECIPE CREATED BY ADRIANA BARBA)

LEMON BLUEBERRY BUNDT CAKE

Yields: 14 Servings  | Serving Size:  1 slice

Calories: 107  | Protein: 11g  | Fat: 5g | Net Carb: 6g (1g sugar)

Fiber: 3g | P/CAL: 41%

Prep Time :  20 min  | Cook Time:  38 min | Total Time: 1hr 5min

Ingredients

CAKE

2 Blueberry Muffin Quest® 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

CAKE

  1. Preheat oven to 325°
  2. Coat a large bundt pan with nonstick cooking spray.
  3. Break unwrapped Quest Bars® into small pieces and set aside.
  4. 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.
  5. Fold in blueberries and Quest Bar®
  6. Fill bundt pan with batter.
  7. Bake for 38 minutes, or until an inserted toothpick comes out clean.
  8. 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.

3 Comments

  1. Sherrim131@yahoo.com'

    I made this cake but after 38 min I checked with a toothpick and it wasn’t finished yet. So I left it in for another 3-5 min. When I took it out it was burnt a little. Kinda looks like a chocolate cake. Lol. But still tastes good. I don’t know why it burnt?

  2. Diknaian@gmail.com'

    Stop using “net carb” BS! You’re just fooling people with that nonsense who don’t know better. If there are 8 servings in this dish then it’s really about 16.5 carbs per serving.

    If people are tracking their macronutrients which I’m assuming a lot of your customers do; they’re going to angry when they realize they’re eating almost 3x their carb macros in one serving of this. With that being said I made this and liked it but I hate that you guys use “net carbs” because it’s total BS!

    • Hey David!

      Moving forward we’ll add the total carbs along with the macros. Thanks for pointing that out for us. We’re sorry for the inconvenience, but we’re super excited you tried the recipe and liked it 🙂

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