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Photo of Blueberry protein snack cake by WW

Blueberry protein snack cake

1
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
12
Difficulty
Easy
Not only is this cake easy to make, it’s also gluten-free, made with only five ingredients, and packed with protein—each piece boasts 9 grams of the nutrient. The cake ends up with a wonderfully moist and custardy texture. Store leftovers in an airtight container in the fridge for up to five days.

Ingredients

Banana

4 medium, ripe

Plain fat free Greek yogurt

⅔ cup(s)

Vanilla whey protein powder

4½ oz, about 1 1/2 cups

Blueberries

1 cup(s)

Powdered sugar (confectioner's)

1 Tbsp

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing any excess paper to fold over the edges.
  2. In a large bowl, mash the bananas with a fork until almost smooth. Add the yogurt and stir with a whisk until well combined. Add the protein powder, stirring until well combined. Fold in the blueberries. Pour the batter into the prepared pan. Bake until set and a wooden pick inserted in the center comes out clean, 30 to 35 minutes.
  3. Cool in the pan for 10 minutes, then lift the cake (using the parchment paper) out of the pan to a wire rack to cool. Cut into 12 pieces; sprinkle the sugar over the top.
  4. Serving size: 1 piece

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