Lemon Blueberry Protein Upside-Down Cake
A soft lemon cake with a jammy blueberry topping — 11g protein and 165 calories per slice, no frosting needed. Makes 8 slices.
11g protein / serving
165 kcal / serving
60 min
Serves 8
Recipe from YouTube by BakedLean
Ingredients
- Brown sugar3 tbsp
- Fresh blueberries1 1/4 cups
- Lemon zestzest of 1 lemon
- Fresh lemon juice2 tbsp
- Zero-sugar cake mix, dry1 cup
- Protein flour3/4 cup
- Baking powder1/2 tsp
- Large eggs3 eggs
- Unsweetened applesauce1/2 cup
- Water1/2 cup
- Skim milk1/2 cup
- Vanilla extracta splash
Method
1. Preheat oven to 325F (165C). Spray an 8-inch round cake pan.
2. Layer the brown sugar, blueberries, lemon zest and lemon juice in the pan.
3. Whisk the cake mix, protein flour and baking powder.
4. Separately whisk the eggs, applesauce, water, milk and vanilla.
5. Combine wet and dry just until mixed; gently spread the batter over the fruit.
6. Bake 40-45 minutes, until a toothpick inserted away from the blueberries comes out clean.
7. Rest 15-20 minutes, loosen the edges, cover with a larger plate and carefully flip.
8. Cool further and cut into 8 slices.