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Sliced lemon blueberry protein loaf on a wooden board with fresh blueberries scattered around and a knife resting beside it
High-Protein Desserts · Low-Calorie Desserts

Lemon Blueberry Protein Loaf

August 16, 2026 Total time: 50 min Makes: 10 slices

This is the loaf I make when I want cake for breakfast and don't want to feel weird about it. It slices clean, the lemon actually cuts through the protein powder taste instead of hiding from it, and one slice holds me over way longer than a bowl of cereal does.

Protein powder loaves can be tricky, they tend to look done on top well before the center actually catches up, so I always check the middle with a toothpick instead of trusting the crust. Let it cool completely before slicing too, it firms up and cuts a lot cleaner once it's had the time.

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Lemon Blueberry Protein Loaf

A lemon blueberry loaf built on Greek yogurt and real protein powder, so it actually holds you over instead of just tasting like breakfast.

Prep 15 min
Cook 35 min
Total 50 min
Yield 10 slices

Ingredients

  • 1 cup (245g) plain nonfat Greek yogurt
  • 3 large egg whites
  • 3/4 cup (75g) vanilla whey or casein protein powder (about 2.5 scoops)
  • 1.5 cups (150g) oat flour
  • 1/3 cup (67g) granulated allulose or monk fruit sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 2 tbsp (28g) melted coconut oil
  • 1 cup fresh blueberries (frozen works too, do not thaw)

Instructions

  1. Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides to lift the loaf out later.
  2. In a large bowl, whisk the Greek yogurt and egg whites together until smooth.
  3. Whisk in the melted coconut oil, lemon zest, and lemon juice.
  4. In a separate bowl, stir together the protein powder, oat flour, allulose, baking powder, and salt.
  5. Add the dry mix to the wet ingredients and fold together with a spatula until just combined. Don't overmix, protein powder batters get dense and gummy if you work them too hard.
  6. Toss the blueberries with a teaspoon of the dry mix so they don't sink, then fold them in gently.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 32 to 38 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Protein powder loaves can look done on top before the center catches up, so check the middle, not just the edges.
  9. Cool in the pan for 15 minutes, then lift out with the parchment and cool completely on a rack before slicing. It slices much cleaner once fully cool.

Nutrition (approximate, per serving)

Calories140
Fat4g
Carbs15g
Fiber2g
Sugar3g
Protein12g

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Swap frozen blueberries if fresh aren't in season. Add them straight from the freezer and toss with the dry mix the same way.
  • Casein protein powder gives a denser, more cake-like crumb than whey. Either works here.
  • Store covered in the fridge for up to 5 days, or slice and freeze for grab-and-go breakfasts.
  • If your protein powder is already very sweet, cut the allulose back to 3 tablespoons.

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