Yield: 8–10 slices
Time: ~1 hour 10 minutes
Ingredients
Cake
- 1½ cups vanilla or unflavored protein powder
- 1 cup whole wheat flour or oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened applesauce or mashed banana
- ½ cup Greek yogurt (or plant-based high-protein yogurt)
- ¼ cup maple syrup or preferred sweetener
- 2 large eggs (or 2 flax eggs for vegan)
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Cream Cheese Frosting
- 4 oz cream cheese, softened (or vegan cream cheese)
- 2–3 tablespoons Greek yogurt or plant-based yogurt
- 1–2 tablespoons powdered sweetener (maple syrup, erythritol, or powdered sugar)
- ½ teaspoon vanilla extract
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Dry Ingredients
- In a large bowl, whisk together protein powder, flour, baking powder, baking soda, and salt.
3. Wet Ingredients
- In another bowl, mix applesauce, Greek yogurt, maple syrup, eggs, lime juice, lime zest, and vanilla until smooth.
4. Combine
- Gently fold wet ingredients into dry until just combined.
- Fold in blueberries carefully to avoid breaking them.
5. Bake
- Pour batter into prepared loaf pan.
- Bake 40–45 minutes or until a toothpick inserted comes out clean.
- Let cool 10 minutes, then remove from pan and cool completely on a wire rack.
Cream Cheese Frosting
- Beat cream cheese and yogurt until smooth.
- Add sweetener and vanilla; mix until creamy.
- Spread over cooled pound cake.
- Optional: garnish with lime zest or fresh blueberries.
Tips for High-Protein Success
- Protein powder: Choose a flavor that complements lime/blueberry (vanilla works best)
- Moisture: Applesauce and Greek yogurt keep it tender
- Prevent sinking: Don’t overmix; fold in blueberries gently
