High Protein Blueberry Cake

A protein-packed treat that proves healthy can still taste heavenly.

Balancing my love for baking with staying on track at the gym can sometimes feel like walking a tightrope - but this cake makes it easy. I wanted something that felt like dessert, but still helped me reach my protein goals. The secret? Greek yogurt.

It adds a creamy texture and a solid boost of protein without needing butter or cream cheese. Pair that with fresh blueberries and a bright hit of lemon, and you’ve got something that feels indulgent but fuels your body at the same time.

This cake has become one of my go-to post-workout bakes. I’ll slice a piece straight from the fridge, and it’s perfectly chilled, light, and just sweet enough to satisfy any craving. The best part? My trainer can’t argue with it, it’s wholesome, packed with protein, and made with real ingredients.

Because enjoying food and looking after yourself don’t have to be opposites. Sometimes, they’re just two sides of the same slice.

Ingredients

3 cups unsweetened plain Greek yogurt

1 cup powdered sugar

6 eggs

1 cup cornstarch

Zest and juice of 2 lemons

2 cups blueberries

1 teaspoon vanilla extract

Method

Preheat the oven to 170°C and line the bottom of a 9-inch round cake tin with parchment paper, lightly grease, and set aside.

In a large bowl, whisk together the Greek yogurt and sieved powdered sugar until smooth and creamy.

Add the eggs one at a time, whisking until well combined.

Sift in the cornstarch and whisk until smooth.

Stir in the lemon zest, lemon juice, and vanilla extract.

Gently fold through the blueberries.

Pour the batter into the prepared tin and bake for 50 minutes.

Increase the oven temperature to 180°C and bake for a further 20 minutes, or until the edges are golden and the center is set.

Let the cake cool completely in the tin, then cover and refrigerate for 1–2 hours to firm up.

Once chilled, run a knife around the edges, release from the tin, slice, and enjoy chilled or at room temperature.