There’s something incredibly comforting about a slice of pound cake — dense yet tender, lightly sweet, and perfect with a cup of coffee or tea. This High-Protein Blueberry Lime Pound Cake takes that classic comfort and gives it a nourishing upgrade. Bright citrus notes, bursts of juicy blueberries, and a soft, protein-rich crumb make this cake feel indulgent while still fitting beautifully into a balanced lifestyle.
Thank you for being here and trusting me with recipes that bring both joy and intention into your kitchen. This one is fresh, cozy, and surprisingly satisfying — the kind of bake you’ll come back to again and again.
Why You’ll Love This Pound Cake
• High in protein and naturally filling
• Bright, fresh blueberry and lime flavor
• Moist, tender crumb without refined flour
• Perfect for breakfast, snack, or dessert
• Freezer-friendly and great for meal prep
• Beginner-friendly with simple ingredients
What It Tastes Like
This cake is lightly sweet with a soft, dense texture similar to classic pound cake. The lime juice and zest add a refreshing citrus lift, while blueberries bring bursts of natural sweetness. The protein powder and Greek yogurt create a rich, satisfying crumb that feels hearty but never heavy.
Servings & Timing
Yield: 10–12 slices
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 30 minutes
Ingredients
Dry Ingredients
1½ cups vanilla or unflavored protein powder
1 cup whole wheat flour or oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
¾ cup unsweetened applesauce or mashed banana
½ cup Greek yogurt (or high-protein plant-based yogurt)
¼ cup maple syrup or preferred sweetener
2 large eggs (or 2 flax eggs for vegan option)
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
Add-Ins
1 cup fresh or frozen blueberries
Tools You’ll Need
Mixing bowls
Whisk
Rubber spatula
Loaf pan (9×5-inch)
Parchment paper or nonstick spray
Cooling rack
How to Make High-Protein Blueberry Lime Pound Cake
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a loaf pan with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
• Protein powder
• Whole wheat or oat flour
• Baking powder
• Baking soda
• Salt
Set aside.
3. Mix the Wet Ingredients
In a separate bowl, whisk together:
• Applesauce or mashed banana
• Greek yogurt
• Maple syrup
• Eggs
• Lime juice
• Lime zest
• Vanilla extract
Mix until smooth and well combined.
4. Combine Batter
Gradually add the dry ingredients to the wet ingredients.
Stir gently until just combined. Do not overmix — the batter will be thick.
5. Fold in Blueberries
Gently fold in the blueberries.
If using frozen blueberries, do not thaw them first to prevent excess moisture.
6. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until:
• The top is lightly golden
• A toothpick inserted in the center comes out mostly clean
• The loaf feels firm but springy
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
7. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
Allow to cool completely before slicing for the best texture.
Tips for Best Results
• Use vanilla protein powder for the best flavor
• Let the cake cool fully — it firms up as it cools
• Toss blueberries lightly in flour to prevent sinking
• Do not overbake or the cake may dry out
Ingredient Variations
• Lemon juice and zest can replace lime
• Raspberries or chopped strawberries work instead of blueberries
• Honey or sugar-free syrup can replace maple syrup
• Coconut yogurt works well for dairy-free versions
Serving Suggestions
• Enjoy warm or chilled
• Serve with Greek yogurt or whipped cottage cheese
• Pair with tea or coffee
• Add a light drizzle of yogurt glaze
• Toast slices lightly for breakfast
Storage Instructions
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
Keeps well for 5–6 days.
Freezer:
Freeze slices individually for up to 2 months. Thaw overnight or gently warm before serving.
Nutrition Highlights (Approximate)
High protein
Lower carb than traditional pound cake
Naturally sweetened
Fiber-rich and satisfying
Exact nutrition will vary based on protein powder and sweetener used.
Conclusion
This High-Protein Blueberry Lime Pound Cake is the perfect example of how comfort baking and mindful eating can coexist. Bright, soft, satisfying, and packed with flavor, it’s a recipe you’ll feel good about making — and even better about sharing.
Thank you for being here and continuing to cook alongside me. Recipes like this are meant to be enjoyed, shared, and revisited often.
