Lemon Blueberry Protein Bundt Cake Recipe

Here’s how to Questify a Lemon Blueberry Bundt Cake!


  • (per slice, recipe makes 14 slices)
  • Calories: 107
  • Protein: 11g
  • Fat: 5g
  • Net Carb: 6g (1 sugar)
  • Fiber: 3g
  • P/CAL: 41%


  • Cake
  • 2 Quest® Blueberry Muffin Bars
  • 4 scoops Quest® Vanilla Milkshake Protein Powder
  • 1 cup unsweetened almond milk
  • 1 cup zero-calorie sweetener
  • ¾ cup egg whites
  • ½ cup oat flour
  • ½ cup almond flour
  • 2½ tablespoons baking powder
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup fresh blueberries
  • Nonstick cooking spray


  • 1 scoop Quest® Vanilla Milkshake Protein Powder
  • 6 tablespoons unsweetened almond milk
  • 2 teaspoons lemon juice
  • ½ teaspoon lemon zest


  1. Cake
  2. Preheat oven to 325°F.
  3. Coat a large bundt pan with nonstick cooking spray.
  4. Break unwrapped Quest Bars® into small pieces and set aside.
  5. In a large bowl, whisk together the Quest Protein Powder™, almond milk, sweetener, egg whites, oat flour, almond flour, baking powder, butter, applesauce, vanilla extract, baking soda, and salt.
  6. Fold in blueberries and Quest Bar® pieces.
  7. Fill bundt pan with batter.
  8. Bake for 38 minutes, or until an inserted toothpick comes out clean.
  9. Let cool for 5 minutes and remove from pan.


In a small mixing bowl, whisk together the Quest Protein Powder™, almond milk, lemon juice, and lemon zest until smooth.


Drizzle icing across the top and sides of the cake, slice, and serve.

About Quest Nutrition

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