Marionberry Buckle
Description
This Marionberry Buckle cake features fresh marionberries and boasts higher protein and fiber content than similar recipes. It's the perfect addition to a high-protein breakfast or makes a delicious dessert with yogurt or whipped cream on top. Enjoy!
Ingredients
Dry Ingredients
Wet Ingredients
Berries
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9 inch round springform pan or line it with parchment paper.
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In a large bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, baking powder, baking soda, and kosher salt until well combined.
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In another bowl, whisk the eggs, light brown sugar, milk, Greek yogurt, and applesauce until smooth and well blended.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
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Gently fold the fresh marionberries into the batter until evenly distributed.
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Pour the batter into the prepared baking pan, spreading it evenly.
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Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the buckle to cool in the pan on a wire rack. Use a plastic knife to gently release the edges to avoid scratching your pan.
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Serve warm or at room temperature, optionally with a dollop of yogurt or a drizzle of whipped cream on top (not included in nutrition calculations).
Note
*This Marionberry Buckle cake uses fresh marionberries, but feel free to substitute 3 cups of any fresh berries. Strawberries, blueberries and raspberries will work best.
163 cal | 8g Protein | 29g Carbs | 1g Fat | WW: 3
Serving Size: 1/12th slice of cake
My Fitness Pal: Marionberry Buckle- EasyHealthyKitchen EHK
*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.
Cake, Dessert, Brunch, Berries, Breakfast, Fresh, Strawberry, Blueberry, Raspberry, Marionberry
