Fearless Blueberry Snack Cake

Fearless Blueberry Snack Cake

Yield: 9 slices
Serving size: 1 slice


  • 1 cup fresh blueberries (can also use frozen blueberries, thawed and drained)
  • 1 Tbsp Monksweet or equivalent sweetener
  • 1 tsp lemon juice (or water)
  • 1 tsp lemon zest (optional)
  • 3 Tbsp butter, softened
  • ¼ cup Monksweet or equivalent sweetener
  • 3 large eggs, at room temperature
  • ¼ cup heavy cream
  • 1½ cups (½ bag) Fearless Vanilla Pancake & Muffin Mix
  • ¼ tsp salt
  • Powdered/confectioner sweetener (optional topping)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Generously oil or line an 8” x 8” or 9” x 9” square baking pan/dish with parchment paper and set aside.
  3. In a small bowl, sprinkle the blueberries with 1 Tbsp of the sweetener and lemon juice/water (and optional lemon zest) and toss to combine. Set aside.
  4. In a large bowl, use a hand or electric mixer to beat the butter and ¼ cup of sweetener until well-combined; Add the eggs, followed by the cream, and continue blending all ingredients until mixture is smooth.
  5. Gradually add in the ½ bag of Fearless Mix and the salt to the wet mixture and beat to form a smooth batter.
  6. Pour ~⅔ of the batter into the prepared pan. Sprinkle the blueberries evenly over the batter and then top with the remaining batter.
  7. Bake for ~25 to 29 minutes (Note: Cake will continue to cook after removing from oven so avoid overbaking).
  8. Top with powdered/confectioner sweetener or as desired. Can slice while still warm.
  9. Refrigerate or freeze any leftovers in an airtight container for an on-the-go/anytime snack.

Fearless Blueberry Snack Cake - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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