Zesty Lemon Blueberry Breakfast Cake | High-Protein, High-Fiber, & Gluten-Free!

Lemon Blueberry Poppy Seed Breakfast Cake Recipe | Healthy & Delicious! 🍋💙
Start your morning with this irresistible Lemon Blueberry Poppy Seed Breakfast Cake—packed with protein, fiber, and fresh, zesty flavor! 🌞 This gluten-free, high-protein cake is my lower carb baked oats perfect for a nutritious breakfast or an anytime treat. With wholesome ingredients like almond flour, cottage cheese, flax, and a touch of sweetness from maple syrup, this recipe is a must-try!
Why You’ll Love This Recipe:
• Wholesome Ingredients: Almond flour, hemp seeds, sprouted oats and protein powder (optional) make this breakfast cake both delicious and nutritious.
• Gluten-Free & Protein-Packed: Great for fueling your day without the guilt.
• Lemon & Blueberry Bliss: A perfect balance of tart and sweet in every bite.
• The lemon yogurt topping adds a tangy finish—don’t skip it!
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Blueberry Lemon Poppyseed Breakfast Cake – 6 Servings
Macros (Approximate): Per Serving
Calories: 386 | Protein: 17g | Fat: 20g | Carbs: 27g | Fiber: 6g | Sugar: 12.5g
Ingredients
• 2 eggs
• 1/4 cup pure maple syrup (60g)(or sub honey)
• Zest from 1 lemon
• ¼ cup fresh lemon juice (60g)(from 1 large lemon)
• 2 tablespoons melted butter, vegan butter or melted and cooled coconut oil (28g)
• 1 cup unsweetened almond milk (240g)(or dairy free milk of choice)
• 3/4 cup cottage cheese (180g)(or Greek yogurt)
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• 1/2 cup sprouted oats (40g)
• 1 cup almond flour (96g)
• ¼ cup flax (28g)
• ¼ cup hemp seeds (30g)
• 2 servings of collagen powder (20-30g)
• 1 tablespoon poppyseeds
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup blueberries (50g)
• 1/3 cup flakey almonds (30-35g)

Lemon yogurt topping:
• 2 tablespoons plain Greek yogurt (30g) (or vanilla)
• 2 tsp maple syrup (10g) (whatever liquid or powdered sweetener you like)
• 1-2 teaspoons fresh lemon juice, to thin (5-10g)
• ½ teaspoon lemon zest
• ¼ tsp vanilla extract
• 2-3 tsp milk, any (10-15g) (to thin it out)
Instructions
• Preheat the oven to 350 degrees F. Grease a 9×9 inch pan set aside.
• Add the dry ingredients to the bowl and mix: almond flour, oats, flax, hemp seeds, poppy seeds, baking powder & salt
• In a blender add: eggs, milk, cottage cheese, pure maple syrup, lemon zest, lemon juice, melted butter, and both vanilla and almond extracts & protein powder (optional) mix on high for 1 minute until smooth.
• Add your wet ingredients to dry, mix until combined.
• Pour mixture into prepared pan and smooth top, evenly distribute your blueberries and flakey almonds. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the lemon yogurt topping.
• To make the lemon yogurt drizzle: in a small bowl, mix together the Greek yogurt, maple syrup, lemon juice, vanilla and milk mix to combine. Add more milk if necessary to thin it out so you can drizzle it over the top. Drizzle over the top of the oatmeal, cut into 6 slices and serve!
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