By Kristine Fretwell. If you’ve never had lemon and blueberry together in a cake like this, the time is now! This recipe is gluten-free, with added protein and a great snack. Even though its technically “coffee” cake because of the crumble, this recipe is healthy enough to have as a snack versus dessert! I was inspired by this recipe I came across, but made my own modifications. I hope you enjoy it as much as we do!
Blueberry Lemon Coffee Cake
Makes 16 squares
Ingredients –
For the cake
1 1/2 cups oat flour (or flour of choice)
1/3 cup almond meal (just ground up raw almonds) *could also sub for additional flour
2 x 30 gram scoops (or 1/2 cup) of whey protein in plain or vanilla (I used Whey Gourmet Naturelle
Vanilla) *could also sub for additional flour
1/3 cup stevia for baking (or 10-12 packets, or sweetener of choice) (I used NuNaturals Baking Formula)
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups blueberries (I used frozen, could use fresh)
2 egg whites (or replacer for 1 egg)
3/4 cup unsweetened almond milk (or milk of choice)
1 Tbsp lemon juice
2 tsp lemon zest (about the zest from 1 lemon)
3 Tbsp unsweetened applesauce
For the topping
1/4 cup sucanat (or coconut palm sugar or another raw dark sugar)
3 Tbsp sliced almonds (or regular almonds), chopped
1 1/2 Tbsps melted butter (or vegan margarine, or coconut oil)
1/2 tsp cinnamon
2 tsp quick oats
Directions
Preheat your oven to 350 degrees F. Spray an 8×8 dish with cooking spray or you could also use muffin tins (cooking time will be slightly less). Mix all the dry ingredients in one bowl (oat flour, almond meal, protein, stevia, baking soda, baking powder, salt). Add the blueberries to the dry ingredients and toss. In a separate bowl, add all the wet ingredients (egg whites, lemon juice, lemon zest, applesauce) and whisk or stir well. Add the wet ingredients to the dry and fold together until just combined. Pour the batter into your pan or muffin tin. In a small bowl, combine all the topping ingredients, and sprinkle over the cake.
Bake the cake at 350 degrees for around 25-30 minutes. Cake will be done when you press down in the middle and it feels spongy to the touch. A toothpick will also come clean. Careful not to over-bake or it will be dry. If you put it in muffin tins, I would check them at 15-20 minutes.
Allow to cool and cut into 16 squares.
Nutrition (per 1 square, makes 16 squares or 16 muffins)
Calories: 93 Fat: 3 g Carbs: 13 g Fiber: 2.5 g Sugars: 3.5 g Sodium: 236 mg Protein: 5 g
Kristine Fretwell
Kristine is a Mission resident who was born in Ontario, Canada but was raised in Vancouver, British Columbia. Having graduated high school with honors, she then went on to earn her Diploma in Marketing Management/ Professional Sales from BCIT in 2001. After becoming a Registered Nutritional Product Advisor (RNPA) with the Alive Academy of Natural Health, she sought a career within the industry.
Being active has always been a priority for Kristine. Growing up she enjoyed dancing and numerous sports. In her adult years she’s enjoyed kickboxing, pilates, yoga and group classes. Kristine has always had a passion for healthy eating which was instilled by her mother. From a young age she remembers going to their local health food store on a regular basis.Kristine Fretwell
It was after the birth of her daughter in July 2008 that she became more serious about being fit. Stepping on stage only 7 months after her daughter was born and placing 4th, she realized that first show wouldn’t be her last. In October 2009 at the FAME Canadian Nationals, Kristine came 1st place in the Advanced Fitness Model division earning her Pro Status. With her keen organization skills, she hopes to inspire other new moms to get back into shape amongst a hectic schedule, and help people of all ages keep motivated and lead them on a path to a healthier life mentally and physically.
To learn more about Kristine’s life and her journey to improved health, read her full story here.
