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Blueberry Almond Crumb Cake

Blueberry Almond Crumb CakeBlueberry Almond Crumb Cake

Blueberry Almond Crumb Cake

Calories 269 (24% from fat)
Fat 7.2 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 41 mg.
Sodium 236 mg.
Carb. 46 gram
Fiber 4 gram
Sugar 5 gram
Sugar Alcohol 18 gram
Protein 13 gram

Blueberry Almond Crumb Cake (Vegetarian)

Calories 263 (24% from fat)
Fat 6.9 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 24 mg.
Sodium 221 mg.
Carb. 46 gram
Fiber 4 gram
Sugar 5 gram
Sugar Alcohol 18 gram
Protein 12 gram

Ingredients


1 cup silken tofu, soft

2 Tbsp. canola oil

1 cup sugar free imitation honey
(We used Honey Tree's Sugar Free Honey.)

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

3/4 cup fat free milk

1 Tbsp. vanilla extract

1 tsp. almond extract

1 whole egg

2 egg whites

(Vegetarians can substitute 1/4 cup silken tofu, soft for the whole egg and egg whites.)

4 scoops (1 1/3 cups) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 cup Kashi Heart to Heart Blueberry Clusters, then crush

1 cup Fiber One Honey Clusters, then crush

1 cup whole wheat flour

2 tsp. baking powder

1/4 tsp. salt

fat free cooking spray

1 cup fresh blueberries
(You can use frozen, just thaw them before.)

TOPPING

1/4 cup sliced almonds

1/2 cup Kashi Heart to Heart Blueberry Clusters, then crush

1/2 cup Fiber One Honey Clusters, then crush


We were given a version of this recipe that was made by Kashi. The original was delicious, but was too high in calories, fat and sugar. So we changed a few things around and out came one of our favorite protein bars yet! If you're vegetarian, substitute 1/4 cup of silken tofu for the eggs.

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use an electric mixer to combine the first nine ingredients, tofu through egg whites. Mix on medium speed for about a minute. In a separate bowl stir together the next six ingredients, protein powder through salt. Make sure to crush the cereal down before adding it in.

3. With the mixer running, slowly pour the dry ingredients into the bowl of wet ingredients. Keep mixing until it's thoroughly combined, about a minute.

4. Spray a 9" x 13" pan or glass dish with fat-free cooking spray. Pour the mixture into the pan. Then spread the blueberries evenly across the top.

5. Stir together the last three ingredients, sliced almonds, Kashi Blueberry Clusters and Fiber One Honey Clusters. Make sure the cereals are crushed as you mix them together. Then sprinkle evenly across the top.

6. Bake for 22-25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack and cut into 12 bars.

Yield: 12 Servings


Blueberry Almond Crumb Cake 

This is a Freezer Friendly Recipe!

Freeze crumb cake for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or containers.

Microwave each cake for approximately 45 seconds to 3 minutes, depending on microwave strength. Cover the bar with a damp paper towel to keep it softer.

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