Blueberry and Lemon Cake

True Protein Blog Avatar Fallback reviewed by our Nutrition Team 27 June 2022

This cake combines two delicious flavours that make the perfect brunch or anytime treat!

Read More
Blueberry and Lemon Cake

Serves 12

Prep time: 15 minutes

Baking time: 45-55 minutes

Macros per serve:

Calories- 155

Protein- 8.6g

Carbs- 34.9g

Fat- 3.5g



1 cup low-fat Greek yogurt

1 ½ cups almond milk

1 cup granulated sweetener

100g lite butter, melted

2 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla essence

2 cups self-rising flour

2 scoops (60g) True Protein WPI90 in French Vanilla

2 tsp baking powder

½ tsp salt

2 cups frozen blueberries



  1. Line a medium sized baking tray with baking paper and preheat the oven to 180 degrees Celsius.

  2. Place the Greek yogurt, almond milk, sweetener, butter, lemon juice, lemon zest and vanilla essence into a large bowl and whisk until combined.

  3. Into another bowl, combine the flour, protein powder and baking powder.

  4. Pour the wet mixture into the dry and gently fold together, add in half the blueberries and fold until incorporated.

  5. Pour batter into lined baking tray and top with remaining blueberries, place into the oven to bake for 45-55 minutes or until golden brown and a toothpick when inserted comes out clean. Allow to cool for 45 minutes before cutting. Enjoy!

IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health careprofessional.