Name: Lemon Blueberry Yogurt Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek yogurt; 0.5 scoop Vanilla protein powder; 1 large Egg Egg; 0.25 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.5 tsp Baking powder; 0.25 tsp Vanilla extract; 1 tsp Monk fruit sweetener

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Blueberry Yogurt Cake

Whisked Greek yogurt and protein-packed oat flour are baked into a moist, citrusy cake bursting with juicy blueberries for a refreshing morning treat.

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NUTRITION

Protein

46.1g

Fat

7.7g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek yogurt

0.5 scoop Vanilla protein powder

1 large Egg Egg

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Vanilla extract

1 tsp Monk fruit sweetener

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg, lemon juice, and vanilla extract until the mixture is creamy and well combined.
3
Stir in the oat flour, vanilla protein powder, baking powder, and monk fruit sweetener until a thick, uniform batter forms.
4
Gently fold in the fresh blueberries and lemon zest, being careful not to overmix so the berries stay intact.
5
Transfer the batter to the prepared dish and bake for 25 to 30 minutes until the top is golden and firm to the touch.
6
Allow the cake to cool for at least 10 minutes before slicing to ensure the perfect texture.