High-Protein Lemon Blueberry Greek Yogurt Pound Cake Bars Recipe High Protein Recipes Cakes/Cupcakes Desserts Breakfast Brunch Snacks Fruit

Fresh lemon and ripe blueberries create a flavor made in foodie heaven. Especially when you combine them in this moist and tender lemon blueberry pound cake bars recipe. This refreshing lemon cake recipe is bursting with fresh blueberries. And, the Greek yogurt makes this cake recipe super soft and moist.

This bright and sunny lemon blueberry cake recipe offers the health benefits of blueberries, the health benefits of lemon and the health benefits of Greek yogurt. But you'll make it for the taste and texture. It's like having a rich lemon pound cake for breakfast or dessert, but healthier.

Here's what you need to make these luscious lemon blueberry Greek yogurt cake bars: sugar, eggs, lemons, plain Greek yogurt, melted butter, vanilla extract, flour, baking powder, salt and blueberries. The chopped walnuts and powdered sugar topping are optional. You combine all the ingredients then bake them up until your kitchen smells like lemon blueberry heaven. Slice the cake into bars and serve them up like sunshine on a plate.

This feel-good (and tastes-good) high-protein recipe is flexible enough that you can serve it for breakfast, as part of brunch, as a sweet snack or even for dessert with whipped cream or ice cream on top. So easy and delicious!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes (ovens vary)
Total Time: 40 to 50 minutes
Servings: 12

Ingredients

• 1 cup granulated sugar
• 3 large eggs
• 2 lemons, juice and zest (5 tablespoons juice, 2 tablespoons zest)
• 1 cup plain Greek yogurt
• 1/2 cup butter, melted
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts (optional)
• 2 teaspoons powdered sugar (optional topping)

Here's how to make it:

1. In a large mixing bowl, combine the sugar and eggs and whisk to combine. (You also can use an electric mixer.)
2. Add the lemon juice, lemon zest, Greek yogurt, melted butter and vanilla. Whisk to combine. (I used low-fat plain Greek yogurt, but you can use full-fat if you prefer.)
3. Sift in the flour, baking powder and salt. Mix until just combined. (To make this recipe gluten-free, use gluten-free flour.)
4. Fold in the blueberries. Fold in the walnuts, if using. (Chopped walnuts add texture, but they are optional.)
5. Pour mixture into a 13x9-inch baking pan that's been lined with parchment paper (or sprayed with cooking spray).
6. Bake in a preheated 350-degree F oven for about 30 to 40 minutes, or until golden and set. It should pass the toothpick test.
7. Allow to cool before slicing into bars. Sprinkle with powdered sugar, if desired, before serving. Serve with whipped cream or even a scoop of vanilla ice cream, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave to soften.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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