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Happy Friyay!


I hope that you all have some awesome weekend plans! I’m sure they’re much cooler than mine. I’ll be working on a marketing project (woohoo).  To start your weekend off right, I made a lovely and fresh tasting smoothie-Lemon Blueberry Cake! All kinds of yum.

Lemon Blueberry Cake is quite possibly my favorite dessert in the entire world. Carrot Cake takes a close second place. So, why not turn my favorite into a smoothie?  

The “cake” part comes from 1 tbsp of Bob’s Red Mill Gluten Free Whole Grain Oat Flour, 1 tbsp Bob’s Red Mill Almond Meal, and 1 scoop of Vanilla Sunwarrior Protein. The protein is optional of course. I have made this smoothie with and without it and it’s yummy both ways.

Make sure that your bluebs are ripe because you want them to be on the sweeter side rather than tangy. Lemon zest+juice makes for a perfect burst of freshness and is in my opinion, the best part. I also added 1 tsp of agave to sweeten the smoothie but it still tastes good with no added sugar. If you are craving something sweet in the morning but know that you shouldn’t reach for the donuts, this smoothie is perfect.

Not to mention, smoothies are an incredibly fast breakfast. I loooove my nutribullet and make all of my smoothies in it rather than a blender. The nutribullet cups are the perfect size. Enjoy this one!





I love the color that turned out! So pretty and purpley.





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Lemon Blueberry Cake Smoothie
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  1. 1 cup of blueberries
  2. 1 cup of unsweetened vanilla almond milk
  3. 1 tsp-tbsp agave (I used 1 tsp)
  4. 1 tbsp lemon zest
  5. Juice of 1/2 of a small lemon
  6. 1 tbsp almond meal
  7. 1 tbsp oat flour
  8. 1 scoop of vanilla protein powder
  1. Throw everything into a blender or nutribullet and blend away!
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