Lemon Blueberry Poppy Seed Breakfast Cake

Blueberry Lemon Poppy Seed Breakfast Cake - My take on a low carb baked oatmeal

Indulge in the perfect balance of tangy lemon and sweet blueberries with this high-protein, high-fiber Blueberry Lemon Poppy Seed Breakfast Cake. Whether you're looking for a nutritious start to your day or a wholesome treat, this breakfast cake has you covered. Packed with nourishing ingredients like almond flour, cottage cheese, and flax seeds, it’s a delightful way to fuel your morning. This is my version of a low carb baked oats recipe, full of protein, fiber, and healthy fats.

Enjoy,

SiLLibake

Lemon Blueberry Poppy Seed Breakfast Cake

This breakfast cake isn’t just delicious—it’s packed with nutrients to power your day. The combination of almond flour and flaxseed provides a hearty dose of fiber, while the cottage cheese and hemp seeds deliver high-quality protein.

Why You’ll Love This Blueberry Lemon Poppy Seed Breakfast Cake:

1. Nutritious and Satisfying: Packed with protein, fiber, and healthy fats, it’s a balanced way to start your day.

2. Delicious Flavor: The tangy lemon pairs perfectly with sweet blueberries, while poppy seeds add a delightful texture.

3. Lower-Carb Alternative: This is my twist on baked oats, offering a lower-carb option without compromising on taste.

4. Easy to Make: Simple steps and wholesome ingredients make it a no-fuss, go-to recipe for busy mornings or special occasions.

   Tips for Success:

   • Make it Gluten-Free: Ensure your oats are certified gluten-free if needed.

   • Boost the Protein: Add an extra serving of collagen powder if desired, or whatever vanilla or unflavored protein powder you love.

   • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze each slice up to 3 months. Reheat in the microwave for a warm slice of breakfast heaven.

     Frequently Asked Questions

   Can I make this recipe gluten-free?
   Yes! This recipe is naturally gluten-free if you use certified gluten-free oats.

   Can I use a different sweetener?
   Absolutely! Honey, agave, or even a sugar-free alternative can work well here.

   Can I freeze the leftovers?
   Yes, slice the bake into portions, wrap them individually, and freeze for up to 3 months. Reheat in the microwave or oven before serving.

Lemon Blueberry Poppy Seed Breakfast Cake

PREP TIME: 10 MIN

COOK TIME: 40-45MIN

SERVING: 6

High Protein Lemon Blueberry Poppy Seed Breakfast Cake

This High Protein Lemon Blueberry Poppy Seed Breakfast Cake isn’t just delicious—it’s my take on a lower-carb baked oatmeal, packed with nutrients to fuel your day. Almond flour and flaxseed offer a hearty boost of fiber, while cottage cheese and hemp seeds provide high-quality protein. Perfect for busy mornings or a leisurely brunch, it strikes the ideal balance between indulgence and wholesome nutrition.

Ingredients:

2 eggs

1/4 cup pure maple syrup (60g)(or sub honey or zero calorie sweetener)

Zest from 1 lemon

¼ cup fresh lemon juice (60g)(from 1 large lemon)

2 tablespoons melted butter, vegan butter or melted and cooled coconut oil (28g)

1 cup unsweetened almond milk (240g)(or dairy free milk of choice)

3/4 cup cottage cheese (180g)(or Greek yogurt)

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup sprouted oats (40g)

1 cup almond flour (96g)

¼ cup flax (28g)

¼ cup hemp seeds (30g)

2 servings of collagen powder (20-30g) (or 1 serving of protein powder)

1 tablespoon poppyseeds

1 teaspoon baking powder

1/2 teaspoon salt

1 cup blueberries (50g)

1/3 cup flakey almonds (30-35g)  

Lemon yogurt topping:

2 tablespoons plain Greek yogurt (30g) (or vanilla)

2 tsp maple syrup (10g) (whatever liquid or powdered sweetener you like)

1-2 teaspoons fresh lemon juice, to thin (5-10g)

½ teaspoon lemon zest

¼ tsp vanilla extract

2-3 tsp milk, any (10-15g) (to thin it out)

Instructions: 

1. Preheat the oven to 350 degrees F. Grease a 9x9 inch pan set aside.

2. Add the dry ingredients to the bowl and mix: almond flour, oats, flax, hemp seeds, poppy seeds, baking powder & salt

3. In a blender add: eggs, milk, cottage cheese, pure maple syrup, lemon zest, lemon juice, melted butter, and both vanilla and almond extracts & protein powder (optional) mix on high for 1 minute until smooth.

4. Add your wet ingredients to dry, mix until combined.

5. Pour mixture into prepared pan and smooth top, evenly distribute your blueberries and flakey almonds.  Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the lemon yogurt topping.

6. To make the lemon yogurt drizzle: in a small bowl, mix together the Greek yogurt, maple syrup, lemon juice, vanilla and milk mix to combine. Add more milk if necessary to thin it out so you can drizzle it over the top. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

Nutrition (Approximate): 1 serving

Calories: 386 | Protein: 19g | Fat: 20g | Carbs: 27g | Fiber: 6g | Sugar: 12.5g

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