Zesty Lemon Blueberry Breakfast Cake | High-Protein, High-Fiber, & Gluten-Free!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess and protein while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often more affordable and can be used directly.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed option.

Preheat the oven to 350°F.

Grease a 9x9 baking dish.

In a medium to large bowl, add 1 cup of toasted almond flour, 1/2 cup of rolled oats, 1/4 cup of hemp seeds, 1/4 cup of ground flax, 1 tbsp of poppy seeds, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk until combined and set aside.

In a NutriBullet, blend 2 eggs, 1 cup of soy milk, 3/4 cup of cottage cheese, 1/4 cup of maple syrup, 2 tbsp of butter, zest of 1 lemon, 1/4 cup of lemon juice, 1 tsp of vanilla extract, 1/4 tsp of almond extract, and collagen powder for about 1 minute.

Pour the wet ingredients into the dry ingredients and mix well.

Pour the batter into the greased 9x9 baking dish and add 1 cup of frozen blueberries, patting them in gently to avoid bleeding into the batter.

Sprinkle 1/3 cup of flaky almonds on top.

Bake in the preheated oven for 40 to 45 minutes until a toothpick comes out clean.

To make the yogurt topping, mix 2 tbsp of Greek yogurt, 2 tsp of lemon juice, 2 tsp of maple syrup, and 1/4 tsp of vanilla. Add 1-2 tsp of milk to make it pourable.

Once the cake has cooled, drizzle the yogurt topping over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens