Peanut butter and blueberry is one of those combinations that sounds simple and then completely surprises you, which is exactly what this Peanut Butter Blueberry Protein Cake did. It's made with Greek yogurt and peanut butter powder doing double duty - keeping it light and fluffy while packing in the protein - and the result is basically the softest, most perfectly textured breakfast cake.
After how the Protein Strawberry Bread turned out, fruit desserts have kind of taken over my kitchen - and honestly blueberry might be my new favorite direction.
I bought blueberries with basically no idea what I was making, and this healthy yogurt based blueberry cake was NOT the plan. I was going for blondies - but the result came out so soft and fluffy and good that I couldn't let it go to waste. Cake it is!
The peanut butter and blueberry flavor combo here is just beautiful, and the texture is everything: perfectly light, soft, fluffy, and nothing like the dense protein bakes that taste like a sacrifice.
If you loved the strawberry bread, you are going to want to make this one next. And if peanut butter is your thing (same), it fits right in with the rest of the peanut butter recipes on the blog.
Ingredients for Peanut Butter Blueberry Protein Cake
This high protein peanut butter blueberry cake is made with a few healthy ingredients, and have no eggs, no oil, no sugar and gluten free too!
- Vanilla Protein Powder needed for a high protein cake and also replaces most of the 'sugar'.
I recommend half Vanilla whey-casein from Quest Nutrition, and half Whey protein from Clean Simple Eats. - Flour - Use All purpose flour, Whole Wheat Pastry Flour or 1:1 Gluten-free Baking Flour; The same amount by weight, not cups.
- 1:1 Zero Calorie Sugar Substitute - I use Lakanto Monkfruit sweetener, to keep this recipe sugar free.
- Sub: Regular confectioners sugar or coconut sugar (this won't be sugar free though, and also higher in calories)
- Peanut Butter Powder, also known as Powdered Peanut Butter. I recommend PbFit for this.
- Sub: Use 3 tablespoon flour or 2 tablespoon peanut butter (but reduce the milk to ¼ cup for this case.
- Non-fat Greek Yogurt contributes to the oil-free part of these high protein low calorie protein cake since it adds the moisture, and also extra protein. It's the same move I make in my peanut butter protein blondies - Greek yogurt doing two jobs at once.
- Sub: Skyr or Coconut Yogurt for a dairy-free version.
- Almond Milk or regular dairy-based or non-dairy milk
- Baking Soda
- Fresh Blueberries! You could try frozen ones, but I would put them right in without thawing.
To make Vegan Blueberry Cake
For a Vegan protein blueberry cake recipe, use coconut yogurt in place of Green Yogurt and also a plant based protein powder. I recommend KOS or Truvani here.
I haven't tried pea protein or other plant based ones, so I can't say how those would work.
How to make Prevent Blueberries from Sinking in the Cake
To prevent blueberries from sinking to the bottom of the snack cake, toss them in a bit of flour before mixing into the batter. I use the exact same trick in my blueberry protein pancake bread and it works every single time.
Tips for perfect Blueberry Protein Powder Cake
This healthy blueberry dessert with protein powder is really easy to make, and here's some pointers to get it right.
- Use room temperature milk and yogurt;
This is so the wet ingredients and dry ingredients can mix well.
- Room temperature creamy peanut butter so it mixes well too and does not clump.
- Don't over-mix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the protein powder will make the peanut butter blueberry cake tough, dense and gummy. I have a whole collection of protein powder cakes if you want more recipes where this tip really matters.
- Taste the batter and see if you need some extra sweetener. I'd recommend using stevia powder to maintain the consistency of the batter and have low sugar blueberry cake.
How to store Peanut Butter Blueberry Breakfast Cake?
This high protein low sugar blueberry cake recipe keeps well for a meal prep dessert or post workout snack and is freezer friendly too!
Store protein blueberry snack cake at room temperature in an airtight container for 1-2 days or in the fridge for a week.
To freeze healthy blueberry protein powder cake, individually wrap each protein cake piece in plastic wrap and place in freezer-safe zipper bags or air tight container; They should keep for 2-3 months.
If you're into freezer-friendly high protein bakes, my no bake freezer brownies are another great one to keep stashed.
FAQ
Yes, use 2 tablespoons of creamy peanut butter, but reduce the almond milk to ¼ cup so the batter doesn't get too wet.
The cake turns out tough, dense, and gummy. Fold the dry ingredients into the wet just until combined and stop there, even if the batter looks slightly uneven.
It gives the batter something to grip onto so the berries stay suspended throughout the cake instead of sinking to the bottom. Use a light coating, just a teaspoon or two is enough.
Yes, add them straight from the freezer without thawing. Thawed blueberries release too much liquid and can throw off the batter consistency.
You can use a single protein powder, but the recipe is specifically tested with half vanilla whey-casein (Quest) and half whey (Clean Simple Eats). That blend helps with texture since casein holds moisture better than whey alone. For a vegan version, use a plant-based powder from KOS or Truvani.
More Protein Powder Cake Recipes you'll love:
- (Better than Others') Oreo Protein Cake
- Simple Canilla Protein Cake
- Mocha Protein Cake with Protein Dalgona Frosting
- Best Protein Carrot Cake Loaf
Peanut Butter Blueberry Protein Cake - Easy, Healthy, Low Sugar
Ingredients
- 60 g Flour, see post for options
- ¼ cup Vanilla Whey-Casein Protein Powder, 22g
- ¼ cup Vanilla Whey Protein Powder, 22g
- ¼ cup Zero Calorie 1:1 Sugar Replacement, 48g
- 3 tablespoon Peanut Butter Powder, 18g
- ½ teaspoon Baking Soda
- 1 cup Non-fat Greek Yogurt, 225g
- ⅓ cup Unsweetened Almond Milk, 80ml
- 1 tablespoon Creamy Peanut Butter, 16g
- 1 cup Blueberries, 148g
- 1 teaspoon extra Flour
- ½ tablespoon extra Peanut Butter, 8g, Optional
Are you Making This?
Please leave a ⭐⭐⭐⭐⭐ comment below letting me know what you think! This supports my page so I can continue to give you free recipes. Even 1 sentence is enough 🙂
Instructions
- Preheat oven to 350°F and line an 8" x 8" baking dish with parchment paper.
- In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder and baking soda.
- In a large bowl, whisk together Greek yogurt and almond milk.
- Add dry mix to wet, and gently fold until combined.DO NOT OVER-MIX or protein powder will make the cake gummy.
- Place blueberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom.
- Add blueberries and creamy peanut butter to batter and fold to combine.Do not over-mix.
- Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining peanut butter (in swirls) and blueberries.
- Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry.
- Remove from oven and let cool completely.
Notes
- Taste batter and add stevia sweetener if your protein powder is not sweet enough.
- Nutrition details are calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Milkshake Protein Powder
- Clean Simple Eats Whey Isolate Vanilla Protein Powder
- Lakanto Zero Calorie Monkfruit Sugar Substitute
- PbFit Original Powdered Peanut Butter
- Servings: 9 pieces | Serving size: 1
- Calories: 90kcal
- Fat: 1.9g | Saturated fat: 0.2g
- Carbohydrates: 15.9g | Fiber: 1.4g | Sugar: 3g
- Protein: 8.2g
Sharyn says
I don't have peanut powder. Can I use extra regular pb?
Haylee Jane Monteiro says
Hi Sharyn!
You can use 2-2 1/2 Tbsp regular peanut butter, but also reduce the milk to about 3 1/2 Tbsp (instead of 1/3 cup)
Let me know how it turns out!
Amber St. Marie says
I love this recipe! I have continued to expand my high protein recipe collection with these treats! I have eliminated buying protein bars and started baking in bulk and freezing treats for later use!
Haylee Jane Monteiro says
Yayy! The homemade protein desserts and snacks are always the best. I'm not too big a fan of the store stuff either. So happy you found my page and love these recipes too 🙂
Kaci Cheeseman says
I love the combo of blueberries and peanut butter! Not many people think to pair it, but it works so well!
Haylee Jane Monteiro says
I completely agree with you Kaci; Peanut butter and blueberry really is such an underrated combination!