Blueberry Lemon Zest Breakfast Cake ~ Featured From the NEW Bikini Series Edition!

tone it up nutrition plan healthy recipe blueberry lemon zest breakfast cake bar protein bikini series

It's almost BIKINI SERIES time!!! It all starts Monday, April 24th, so if you haven't signed up already, it's not too late! Head over HERE for your free Starter Pack with all the deets you need. We're getting so excited for you to see all the new meals in the Nutrition Plan Bikini Series Edition. We just can't wait...so today we're sharing a lil' preview of one of our new faves. Brace yourselves...as part of the new Edition, you're going to have cakeย for breakfast!ย ๐Ÿ™Œ๐Ÿ’ƒ

This blueberry lemon zest cake uses Tone It Up Protein and eggs as its base, so it's packed with protein to help you sculpt beautiful lean muscles. Tip for busy babes:ย You can prep this cake on Sunday for the entire week. We love topping each slice with fresh berries and a drizzle of honey or maple syrup.

Check out our step-by-step video below!

SERVINGS

9 servings

INGREDIENTS

  • 4

    large eggs

  • 3/4

    cup unsweetened almond milk

  • 1

    tsp. vanilla extract

  • 2

    Tbsp. coconut oil, melted

  • 1/2

    lemon, juiced

  • 1/2

    cup almond flour

  • 1/4

    cup vanilla Tone It Up Protein

  • 1

    tsp. cinnamon

  • 1/2

    tsp. baking powder

  • 1/4

    tsp. salt

  • 3/4

    cup frozen blueberries

  • 1

    lemon, zested

  • coconut oil spray

DIRECTIONS

STEP 1: Preheat oven to 375 degrees.
STEP 2: Mix all wet ingredients in a bowl. Add lemon zest. Add dry ingredients and whisk until well combined. Gently stir in blueberries.
STEP 3: Spray an 8x8 baking dish with coconut oil spray. Pour batter into the baking dish.
STEP 4: Bake for 35-40 minutes. Slice into individual pieces and store in glass containers for the week.

AUTHOR NOTES

Cake for breakfast?! Sign us up!!

And did ya hear the news?! The brand new Bikini Series Bundle with all your summerย essentials (including a totally fab towel and sunglasses, Beach Babe 5, AND the Tone It Up Nutrition Plan) is here!!! It's seriously the best tool for helping you reach your summer fit goals! Grab all the deets HERE!

   

COMMENTS 98

  1. What size baking dish would you recommend? Maybe an 8×8 brownie pan or a round cake tin? Thanks!

    1. yeah. same question. I’m trying my 8×8 I’ll let you know how it goes. “pour into baking dish” gives me flashbacks of my mom’s purposefully vague recipe cards LOL

  2. Looks really, really good! Definitely trying it this weekend! ๐Ÿ˜‹๐Ÿ‘Œ

    1. I’ve never had much luck with flax or chia eggs in baking. I haven’t made the cake yet but will try using Bob’s Red Mill Egg Replacer – fingers crossed it turns out โ˜บ๏ธ

      1. I’m interested to know how it works with egg replacer, since flax/chia eggs don’t seem to yield great results. Keep us posted! :)

        1. I haven’t tried it in this recipe yet, but one of my favorite vegan egg substitutes for baking is a little banana mashed up in some oil, it does change the flavor of things a bit, but for baking banana goes with most items :)

          1. Can’t wait to hear how this works out! Was wondering how to take it vegan. :)

    2. I tried to make the vegan version of this and it did NOT turn out. Anyone have any tips on how to make it work? Right now it’s just heated up dough. Luckily vegan dough is safe ๐Ÿ˜‰

  3. This looks amazing but I am allergic to almonds. What can I use to substitute almond flour?? Can I use unsweetened coconut milk instead of almond milk??

    1. Hi! You can use oat flour, too! And yes! You can definitely swap the almond milk for coconut!

  4. My batter came out pretty liquidy! Is it supposed to be that way?:( I added more protein powder to thicken it up!

  5. yummy, its on my list for next week breakfast! Anybody have tried a vegan version?

  6. Any tips for what I can sub for the blueberries….I live in Turkey and blueberries are hard to find and when I do ocassionally find them, they’re seriously overpriced…. TIA

    1. I think you can substitute the blue berries with raspberries, strawberries or even apples ;)

  7. Anything lemon gets a thumbs up from me! Can’t wait to make this! :)

  8. Looks amazing can’t wait to try! Could you guys do a post on why you prefer plant protein over soy based or whey based? I have a soy protein and the consistency is so smooth I hate not to use it!

  9. I made these! Honestly, I love a lot of Tone It Up recipes, but this wasn’t one of them. I followed the directions exactly, apart from substituting flax eggs. The batter looked like a good consistency, but came out of the oven totally under-cooked and flat (even after additional time), and stuck to the pan even though I had used coconut oil spray (I used a glass 8×8 pan). The flavour was really bland too. Hopefully other TIU girls will have more luck with this recipe than I did? wanted to love it!

    1. I had the same problem with the coconut pineapple muffins in the Bikini Series Starter Pack! I followed the directions precisely, but the muffins were never cooked all the way. I kept them in for 10+ min over the recommended time and they were not nearly cooked all the way. I was super excited about them and very disappointed the muffins didnt come out nearly as expected and were inedible.

      K&K, do you know why the muffins would be coming out appearing undercooked in the middle? The tops of them are appeared cooked and were even about to be burnt after all the time I kept the muffins in, but the inside was extremely mushy..

      1. It’s because of the flax eggs. I tried the perfect fit pancakes with egg whites and with flax eggs and the flax eggs version was undercooked no matter how longer I cooked them. I guess the eggs somehow bond the ingredients and make the batter cookable.

    2. I had the same issue! It looked so perfectly baked on the top and the bottom and middle had the consistency of a wet sponge.

    3. I had the same problem! Followed the directions exactly, and still came out sponge-like. I put it back in the oven to bake extra, still with no luck. Not sure what happened…๐Ÿค”๐Ÿ˜ฏ

  10. any tried making these as mini muffins/mini cupcakes? i find it easier to bake with muffin tins haha

    1. Yes! I just made it last night in a muffin tin and it turned out amaaaazing! I tried to bake it in a baking dish but it didn’t bake all the way through. I tried it in the muffin tins and it was PERFECT. However, I would recommend adjusting the time a bit shorter if you’re using a dark muffin tin :)

    2. I wondered the exact same thing this morning- plus it makes it easier to grab and go!

  11. Has anyone tried to make these vegan? They sound so yummy but there are 4 eggs. I normally sub with apple sauce & baking soda for up to 2 eggs. Im worried it will be to soft and goopy if I use that substitution for 4 eggs.

    1. I hope you try it! I might this weekend as well. Others mentioned either flax eggs or the Bob’s Red Mill replacement but no has tried that one yet I don’t think.

  12. Anyone know what I could use as a sub for the protein powder? I have an interaction with one of the ingredients in the powder but am dying to become a TIU girl with the nutrition plan and make some of these delicious recipes!

    1. You didnt’t say which ingredient you react to, so that could be the reason for the lack of replies. Whole Foods makes a Pea Protein powder that I use sometime and add a tsp of vanilla to flavor it more to my liking. If the problem is peas that won’t help you. But if it somethingelse, that might be a lead for you to pursue.

  13. Can’t wait to make this! But anyone has suggestions what I can replace the cinnamon with? I can’t stand the smell & the taste of it… thanks in advance!

  14. Made these yesterday for the next couple of days. I think they are pretty good :) I didn’t have any problems with consistency and they took 35 mins. I made mine in an 8 x 8 glass pan of which I sprayed with coconut oil. I left them in the pan for 10 or so minutes after baking and they popped right out (yay for no messy clean-up)! I did however make two modifications: 1. I used skim milk vs almond milk 2. added some unsweetened coconut flakes (about a handful).

  15. I’m baking this right now to prep for the week and it seriously smells incredible!!! keep these recipes coming :D

    1. I am baking it and indeed it smells… like all 9 servings won’t be enough hehehe
      I also prepped 2 ONOs so I have breakfast for half this month xD

    1. I was thinking the SAME thing! I think the consistency came out great and they smelled sooo good when they were cooking but they taste extremely SALTY to me! Maybe with the maple syrup or honey drizzle on top they will be better. Wondering if they needed some stevia or something in the batter?

  16. While I was making this cake, I kept checking the recipe thinking I left out the sweet component but I just went with it thinking it would turn out fine. After tasting them, they definitely need some sweetness. Definitely suggest eating it with some maple syrup or honey drizzled over the slices. Next time I make them I will probably use less blueberries because they made my cake liquid-y, I might also add in like 1/4 cup of maple syrup to the batter to make it more sweet. I just hate adding things to baking recipes because I never know if I’m going to ruin the whole recipe…baking is so precise!! Someone said they added coconut flakes to the batter, which might also help the sweetness and probably wouldn’t run the risk of ruining the whole thing. I’m going to make them again with a few changes and I think they will be perf.

  17. Just took mine out of the oven!!! I made them in a muffin tin instead, can’t wait to try them once they cool down a tad!

  18. This went in the trash. :( My (adult) daughter and I both thought it tasted like a flavorless pan of baked eggs with blueberries. With “cake” in the title, I was disappointed–the texture was too egg-ish for me (not cake-ish). It smelled awesome as they were baking, but I won’t be making this again.

    1. Same thing happened to me. They were like a wet sponge. I’m going to try to take out an egg and add a little more protein powder next time, and a splash of maple syrup.

  19. They’re delicious!! I loved them! Did a trial run to see how they would work in my meal planning for next week… A+ girls!

    1. That’s what I used, and they came out great! My batter seemed thicker than the one they showed in the video of this, but they turned out really good still. I baked mine for 35 min.

  20. I followed the recipe exactly and this stuck like crazy to my pan and tastes pretty bland. I was pretty liberal with the coconut oil spray! This is the first tiu recipe I’ve tried. Are other protein cake or muffin recipes better? I was planning to buy the plan but now I’m second guessing!

  21. Did anyone else who made these find them to be kinda, salty? I made these yesterday for my bikini series meal prep and ate one this morning as my M1 with coffee. They came out light and fluffy (I agree, I think the blueberries may have made it a tad bit watery, but still cooked good!), but they just weren’t as sweet as I thought they would be based on the ingredients and how they smelled when they were baking. Idk, maybe I accidentally used too much salt, but it just seemed to be the only thing I could taste.

  22. I just joined yesterday and we don’t have a target nearby to get the tone it up protein, but my husband has some other protein powder he uses for the gym, do you think the kind if protein really matters for this? I’d love to try it tonight!

    1. Definitely try it!! TIU protein powder is kind of sweet. It’s super bomb. I highly recommend getting it! I’ve tried TONS of protein powders and this one is my fav. It’s as delish as K+K are beautiful <3 good luck babe!!

    1. So I did it, and even though it’s tasty… I may have done something wrong, as the cake became phased in 2 layers: eggs and blueberries down (like scrambled/pudding-like), topped with cake. I actually like how it tastes, but I guess something went wrong with converting the units :( the cups, oz, Tbsp and tsp are my nightmare lol

    2. So I made it, and even though it’s tasty… I may have done something wrong, as the cake became phased in 2 layers: eggs and blueberries down (like scrambled/pudding-like), topped with cake. I actually like how it tastes, but I guess something went wrong with converting the units :( the cups, oz, Tbsp and tsp are my nightmare lol

  23. I’m really bummed that mine turned out awful. :( It had no flavor, it didn’t rise, and was super dense. Can someone help me?!

    1. Mine came out spongy, I think because it’s almond flour and not actual flour that it won’t rise too high. And yes it didn’t have too much sweetness other than blueberries because there really isn’t sugar in this recipe. I’m sure you could add a little more sweetness like agave or more teaspoons of maple syrup.

  24. Making this now but used big cupcake dishes for 9 big “cupcakes”. My house smells BOMB.COM! I’m going to get the #wifeyoftheyearaward when the #TIUhusband comes home for making the house smell so homey <3 <3 <3

    Thanks K+K!! Can't wait to try them!!!

  25. This cake is powering me through the first week of #bikiniseries; and it’s so yummy that my entire family can’t wait to share in the goodness for breakfast! Even my mother who is battling cancer and rarely wants anything much to eat these days LOVES this cake!!

  26. Just tried these out for the first time, SO TASTY!! definitely not as pretty as the pictures but still so good!

  27. Anyone else get a weird eggy texture? Maybe 4 eggs is too many? The batter was super thin. It still tastes good, I added a tablespoon of agave because without it I thought it would taste like blueberry cornbread. Any suggestions to fix the texture, should I add more flour?

  28. I used coconut flour when I made these, and the batter was really nice it wasn’t too thin. Came out really good!! I think next time I might add a little more blueberries and the juice of another lemon. I really like lemon, so for me I’d probably like it with a stronger lemon flavor. Love this recipe though!! I’ll definitely be making it again :)

  29. Love this! Any way you can incorporate nutritional information in the nutrition plan so we know the macros for most recipes ? ๐Ÿค—

  30. I really, really wanted to like these, but like so many other comments it just wasn’t nearly as good as I hoped. Bland and spongy/wet. Think I’ll do like some of the other comments next time and make it using muffin tins. Might sub a mashed banana for 2 of the eggs to give it a little sweetness too.

  31. I made this and I don’t know if it’s because of the almond flour I used that the texture came out spongy when it was all done. I just want to make sure that is how it is supposed to be like that. Thanks!

  32. Ok, so I baked this last night and my kitchen smelled so good, cake started rising so beautifully that I couldn’t wait for it to come out of the oven for the taste test. This morning, I warmed up my slice and drizzle some maple on it…ah-mazing!!! Enjoyed every bite along with my coffee. My dad visited and he tried some, he loved it too #DadApproved ๐Ÿ‘จ๐Ÿปโ€๐Ÿซ๐Ÿ‘Œ๐Ÿผ๐Ÿ™‚

  33. so bland, i think its missing the sweetener! i added maple syrup. next time ill make it and add 1/4 cup truvia

  34. These are delicious! I think the texture is great- I’m gluten free and it reminds me of paler bread I used to make. Great recipe!

  35. Hey TIU! I made these this week, and they came out VERY moist. Any tips on how to fix this?

  36. VEGAN LOVERS!
    After testing out a few recipes, I think I have found an egg replacer that works well with this recipe!! Instead of using 4 eggs, I mashed 2 bananas (to the point where they were quite liquid-y). I also used fresh blueberries because I found the frozen blueberries made the muffins a bit mushy. Lastly, instead of a pan, I used dark muffin tins and cooked them for 36 minutes. Once done baking, I let them sit out for a few minutes before taking them out.

    Mine came out perfect and super tasty. Definitelt give this a try :)

    ****Disclaimer: I’m not a huge seeet lover, so I found these really great. BUT I know some people said that they added maple syrup to the batter to make the cake more sweet; I did not do this and don’t know how it would affect the vegan version of the recipe.

  37. Turned out spongy and inedible, which is a HUGE bummer for the amount of work that went into getting the ingredients and making them!!! I had super high hopes and was really looking forward to heaven in a pan basically. Unforunately not. I will need to try again maybe with replacing eggs with bananas like suggested and doing muffins instead of the pan.

  38. Love! Yes a bit spongey, I may have added too many blueberries. ;) Will make some amendments next batch. But overall very nice. Excited to try more recipes!

  39. I swapped out blackberries for the blueberries since I had a ton after going berry picking. I was really worried with how liquidy it was that it wouldn’t cook all the way, but they came out great! The berries sunk to the bottom of the pan making it a bit juicy/moist on the bottom, but they are super delish with some maple syrup. Yum!

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