CRUSH IT! Café: Blueberry Crumb Cake

The newest flavor of MRP family is Blueberry Crumb Cake and we decided what better way to use the protein powder than to make a cake! This cake pairs perfectly with a cup of coffee or an afternoon snack. The crumb topping is the perfect touch and reminds you of a bakery coffee cake, only with much better macros. If you have fats to spare, we recommend adding some cinnamon butter on top while the cake is still warm

Ingredients

½ T. (7g) coconut oil, melted
1 whole egg
1 tsp. vanilla extract
50g vanilla Greek yogurt
2 T. (1/8 cup) granulated sugar
¼ cup almond milk
2 scoops (64g) Core Nutritionals MRP Blueberry Crumb Cake
¼ cup (26g) Kodiak Cakes high protein pancake mix
¼ cup all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup (70g) blueberries, frozen or fresh

Crumb Topping

1 T. butter, chilled
1 T. all-purpose flour
1 T. brown sugar
10g Core Nutritionals ISO Vanilla Cake
¼ tsp. cinnamon

Cut butter into small pieces and place in a small bowl. Add flour, sugar, cinnamon and protein powder. Mix butter with a fork, stirring and pressing down, until it forms a crumbly mixture.

Directions

Preheat oven to 325 degrees. Melt coconut oil in microwave safe bowl until melted. Let cool slightly so you don’t end up with scrambled eggs. Add vanilla extract, greek yogurt, and egg to bowl and mix well. Now add dry ingredients: protein powder, muffin mix, flour, baking soda, baking powder and salt. Add almond milk while you stir. Fold in blueberries. Spray 9x9 pan with non-stick cooking spray and spread batter into pan. Top with crumble topping. Bake at 325 for 18-20 minutes until a toothpick comes out clean. Let cool slightly then slice into 9 pieces.