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Blueberry Coffee Cake with Lemon Glaze


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



  • 1 scoop Solgar® Grass Fed Whey to Go® unflavored protein powder
  • ½ cup gluten-free 1:1 baking mix
  • ½ cup garbanzo & fava flour
  • 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


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