- Protein Pudding
- Gelatin Alternative
- Cakes & Cupcakes
Lemon Blueberry Crumble Loaf
Recipe by @katiecrokus (opens in a new tab)
A delicious recipe featuring Simply Desserts Gelatin Alternative & Vanilla Protein Pudding, created by Katie Crokus for Simply Desserts.
- Ingredients
- 19
- Steps
- 11
Ingredients
19 items · tap to tick offLemon Cookie Crumble
Blueberry Layer
Vanilla Protein Cake
Method
11 steps- Preheat the oven to 350F. Grease a 9x5-inch loaf pan and line it with parchment paper.
- In a small bowl, stir together the crushed Homefree Lemon Cookies, melted butter, and flour until combined. Press the mixture firmly into the bottom of the prepared loaf pan.
- In a small bowl, whisk the 2 tablespoons water with the full packet of Simply Desserts Gelatin Alternative until completely dissolved.
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries begin to burst.
- Stir the dissolved gelatin mixture into the blueberries and continue cooking for 1-2 minutes, stirring constantly until slightly thickened. Remove from the heat, let cool for 10 minutes, then spread the blueberry mixture evenly over the cookie crust.
- In a medium bowl, whisk together the flour, Simply Desserts Vanilla Protein Pudding, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk and beginning and ending with the dry ingredients. Mix just until combined.
- Carefully spread the cake batter evenly over the blueberry layer, making sure it completely covers the filling.
- Bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent it with foil during the last 15 minutes of baking.
- Let the loaf cool in the pan for 20-30 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely. For the cleanest slices, refrigerate the loaf for 30-60 minutes before slicing.
More Photos
Recipe video
Watch It Made
Every step, start to finish, in about a minute. Filmed by @katiecrokus.
