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 66

        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. 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.

    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. 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!

  3. 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).

    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?

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. 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!!

  9. 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!!!

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