Blueberry Coffee Cake with Lemon Glaze

Recipe

Essential Takeaways

  • Packed with protein and drizzles with zesty lemon glaze, this blueberry coffee cake is the perfect way to wow your guests!
  • If needed, xanthan gum can be replaced with chia seeds and water, or cornstarch.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings

Blueberry Coffee Cake with Lemon Glaze
INGREDIENTS

  1. Preheat oven to 325 degrees.  Place parchment down in an 8”x8” square pan and lightly oil.
  2. Combine Whey to Go, 1-to-1 baking mix, fava flour, sugar, baking powder, soda, salt, xanthan gum; mix well for 1 min.
  3. Add to this the water, oil, vanilla, and applesauce and mix for 2 minutes.  Fold in the dry blueberries. Pour this batter into the pan and set aside.
  4. Combine crumb-topping ingredients and mix well until fully combined.  Add to the top of the cake batter.
  5. Bake for about 40 min, or until done. Cool at room temperature.
  6. In a separate bowl combine lemon glaze ingredients and mix well.  Once the coffee cake is completely cool, drizzle lemon glaze on top.
  7. Refrigerate bars for 30 minutes before cutting.  Store in the fridge wrapped for up to 5 days.

INSTRUCTIONS

Cake

 

  • 1 scoop Solgar® Grass Fed Whey to Go® unflavored protein powder
  • ½ cup gluten-free 1:1 baking mix
  • ½ cup garbanzo & fava flour
  • ⅔ cup unrefined granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp xanthan gum
  • ¼ tsp salt
  • ½ cup organic canola oil
  • ¼ cup apple sauce
  • 1 tbsp vanilla extract
  • 1 ¼ cup hot water
  • ½ cup dry blueberries

Crumb Topping

  • ¾ cup rice flour
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • ¼ cup butter, room temperature
  • 1 tsp lemon extract

Lemon Glaze

 

  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice
  • zest from 1 fresh lemon

Products Used in This Recipe

Share this article: