Devotion Nutrition

Blueberry Bundt Cakes

Devotion Kitchen Updated

Bake a delicious and protein-packed Blueberry Bundt cake recipe with Devotion Nutrition. Moist, sweet, and guilt-free. Try this healthy treat today!

11.6 Protein

110 Calories

https://devotionnutrition.com/blogs/recipes/blueberry-bundt-cakes

Blueberry Bundt Cakes

June 30, 2025

Ingredients

  • 1 scoop Devotion Nutrition Blueberry Protein Powder
  • 2 TBSP (14g) coconut flour
  • 2 TBSP (14g) almond flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 egg
  • 1/2 C (122g) liquid egg whites
  • 1/4 C (60g) unsweetened almond or coconut milk
  • 48 (80g) Fresh blueberries, rinsed and dried

Optional Topping

  • Cashew, Almond or Peanut Butter

Nutrition Facts

2

Per Serving

110

Cals

11.6

Protein

6.8

Carbs

2.4

Fiber

4.4g

Fat

Preparation

Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. 

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. 

Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool.

Optional add nut butter drizzled on top or slice in hald and smear on the "inside"

May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. 

Share:
Facebook
X
Pinterest
Email

Ingredients

2 per serving

  • 1 scoop Devotion Nutrition Blueberry Protein Powder

    Already in your kitchen

  • 2 tbsp

    14g coconut flour

  • 2 tbsp

    14g almond flour

  • 1 tsp baking powder

    Already in your kitchen

  • 1/2 tsp cinnamon

    Already in your kitchen

  • 1 egg

    Already in your kitchen

  • 1/2 cup

    122g liquid egg whites

  • 1/4 cup

    60g unsweetened almond or coconut milk

  • 48 (80g) Fresh blueberries, rinsed and dried

    Already in your kitchen

  • Optional Topping

  • Cashew, Almond or Peanut Butter

    Already in your kitchen

Nutrition Facts

Per serving · as prepared

Per Serving
2
Cals
110
Protein
11.6
Carbs
6.8
Fiber
2.4
Fat
4.4g

Preparation

  1. Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. 

  2. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. 

  3. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool.

  4. Optional add nut butter drizzled on top or slice in hald and smear on the "inside"

  5. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. 

More recipes