Posted on by Brad Russell

Luscious Lemon Blueberry IsaLean Coffee Cake

Posted in Isagenix Recipes, Meal Ideas & Snack Ideas Tagged

Go On, Indulge!

The only difference you will notice between this coffee cake and a conventional one is the brilliant burst of tropical flavours. Plenty of protein and no sugar make a dynamite combination. It’s gluten-free too!

Homemade Blueberrry IsaLean Coffee Cake

Homemade Lemon Blueberry Coffee Cake with Isagenix IsaLean Shake!


Serves: 6


  • 3 large eggs
  • 110g Splenda or similar granulated sugar substitute
  • 100g almond flour
  • 14g coconut flour
  • 40g Isagenix IsaLean Creamy French Vanilla shake powder
  • 10g baking powder
  • Juice and zest of one lemon
  • 185g non-fat plain Greek-style yoghurt
  • 125g fresh blueberries



  1. Preheat the oven to 180 degrees Celsius
  2. Coat a 20 cm round cake tin with non-stick cooking spray and dust with a sprinkling of flour
  3. In a large bowl, mix eggs and Splenda, whisking until light
  4. Mix in the almond and coconut flour, IsaLean powder and baking powder until just blended
  5. Add the lemon juice, zest and yoghurt. Mix gently until smooth
  6. Add in blueberries
  7. Bake for 45 minutes or until a toothpick pressed into the centre comes out clean. Allow to cool for 15 minutes. Serve warm with a spoonful of yoghurt and a few fresh berries on top.


Nutritional Information (Per  Serving):

Calories: 193
Protein: 16 g
Fat: 11.5g

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Brad Russell

About Brad Russell

Brad is a passionate health and fitness lover. His credentials include:
  • Top Isagenix enroller worldwide
  • Second place in the Million Dollar Challenge worldwide (from over 50,000 Isagenix Associates)
  • Winner of 8 Isagenix IsaDerby Holidays
  • Member of the Isagenix START 1000 Club
  • Active member of the Brentwood Booragoon Football Club for 10+ years
  • Winner of Oxfam Trailwalker 50km walk (team entry in 2018)
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