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Blueberry Cinnamon Swirl Protein Coffee Cake

Cinnamon-swirl protein bread is packed with plump blueberries for a healthy and high-protein breakfast!
Course Breakfast/snack
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Author Sarah @ The Gold Lining Girl


  • 1/2 c. sugar or Xylitol for low-sugar option
  • 1 tbsp. cinnamon
  • 1 1/2 c. oat flour
  • 1/2 c. vanilla protein powder
  • 1 tsp. cinnamon
  • 1 tbsp. baking powder
  • 1/2 c. sugar or Xylitol for low-sugar option
  • 2 egg whites
  • 1 c. unsweetened almond milk
  • 1/2 c. applesauce or pumpkin puree
  • 1 pint fresh blueberries


  1. In a small bowl, whisk together 1/2 c. sugar and 1 tbsp. cinnamon. Set aside for swirling.
  2. In a large bowl, whisk together oat flour, protein powder, cinnamon, baking powder, and 1/2 c. sugar.
  3. In a medium bowl, whisk together egg whites, almond milk, and applesauce.
  4. Add the wet ingredients to the oat flour mixture, stirring until just combined.
  5. Fold in the blueberries.
  6. Spray a 9-inch square pan with cooking spray.
  7. Pour 1/3 of the batter into the pan, and sprinkle with 1/3 of the cinnamon-sugar mixture. Repeat with remaining batter, finishing with cinnamon-sugar on top.
  8. Using a knife or toothpick, swirl the batter lightly for a marbled effect.
  9. Bake at 350 degrees for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. Enjoy!