As I was shopping in the grocery store earlier this week, I saw these beautiful plump blueberries that were on sale. So I snagged a couple of containers with the idea of making a protein treat with them. I wasn’t sure what I was going to make, but knew I had to take advantage of them since they are in season. I wanted cake! These are light and sweet, with the perfect cake texture. They aren’t overly sweet, which is another thing I love about them! These can be enjoyed at breakfast with a cup of coffee, as a snack, or dessert (maybe with some vanilla ice-cream?)

INGREDIENTS
• 4 egg whites
• ¼ cup plain greek yogurt
• 1 cup blueberries, divided
• ½ cup all-natural almond butter
• ½ teaspoon vanilla extract
• 1 teaspoon butter extract
• 1½ scoops Lean Body Vanilla whey protein powder
• 1 cup almond meal flour
• 1 cup oat flour
• ½ cup xylitol (or sweetener of choice)
• 1 teaspoon baking powder

DIRECTIONS
1. Preheat oven to 350 degrees F and line a 9×9” baking dish with parchment paper.
2. Combine egg whites, yogurt, ½ cup blueberries, almond butter, and extracts in a blender or food processor. Blend until completely smooth.
3. Add protein powder, almond meal flour, oat flour, xylitol, and baking powder to a mixing bowl. Stir together.
4. Pour liquid ingredients into the bowl of dry ingredients and stir until well combined. Stir in remainder ½ cup of blueberries into batter.
5. Pour batter into baking dish and smooth down with a spoon.
6. Bake in the oven for 22-26 minutes, or until center is cooked.

Makes 16 Servings