Simple to make Healthy Blueberry Breakfast Cake is something between a bake, cake, and a morning casserole. It’s soft, sweet, and absolutely delicious gluten-free breakfast treat!
We also love this healthy breakfast cake, healthy blueberry muffins and cottage cheese blueberry muffins for make ahead breakfasts during summer.
Why You’ll Love This Breakfast Cake
I am always on the hunt for easy blueberry breakfast recipes during the blueberry season in July-August because we have a lot of blueberries in PNW. And this healthy blueberry breakfast cake did not disappoint!
It’s less sweet than our favorite jammy blueberry coffee cake making it perfect for breakfast. It has soft and fluffy texture, nutty flavor and is made with 9 simple ingredients.
This blueberry breakfast cake has officially won my kids over – they “inhaled” it and even asked for seconds. It says a lot because they would eat blueberry fritters and blueberry pancakes no problem but recipes with almond flour can be hit-and-miss.
It keeps well in the fridge baked and you can make it ahead of time. Serve with a scoop of Greek yogurt for breakfast or vanilla ice cream for dessert, it’s versatile!
Reader’s Review
My hard-to-please son LOVED this recipe. Thank you so much.
Jen
Ingredients for Healthy Blueberry Breakfast Cake
- Almond flour: This is essentially finely ground blanched almonds. You can make almond flour at home or just buy it. Please do not substitute any other flour in this recipe. Wheat flour contains gluten which makes it rise and absorb liquid differently than any other flour. Coconut flour is too “thirsty”.
- Eggs: Almond flour needs serious binder like eggs. I have not tried it with flax eggs yet.
- Maple syrup or honey: Just a small amount of natural sweetener compliments the sweet blueberries.
- Milk (not pictured): Any milk works. I used dairy-free unsweetened almond milk.
- Blueberries: Fresh or frozen blueberries (no need to thaw them first). I feel like frozen berries “leak” more, but are still delicious!
- Baking staples: Baking powder, baking soda, salt and vanilla extract.
How to Make Healthy Blueberry Breakfast Cake
Get ready for how easy peasy this healthy blueberry recipe truly is!
Whisk: In one large bowl, combine eggs, milk, maple syrup, baking powder, baking soda, salt and vanilla extract. Whisk well to combine.
Mix: In another bowl, mix rinsed and well drained blueberries with 1/4 cup of almond flour. Then stir gently to coat.
It helps blueberries not sink to the bottom of the baking dish in the oven. A major trick I learnt years ago.
Combine: Now mix the blueberries with the batter. Your cake batter will be thick.
And don’t worry if yours seems less thick than mine pictured above. I used farmer’s eggs and not all were large.
Transfer to baking dish: Pour into a prepared baking dish, level with spatula.
Bake: Bake at 350 degrees F for at least 40 minutes or honestly just play it by ear. When it starts to turn golden brown and a toothpick comes out clean, your blueberry breakfast cake is done.
Tips for Best Results
- Type of baking dish: I most often use ceramic or metal baking pan as it produces consistent results and cooks evenly. Glass takes longer to heat up and you may have to cook the cake longer.
- Batter will be thick: This is normal, do not add extra liquid to thin it out.
- More or less blueberries: I wanted to have as much natural sugar as possible in this cake, so I used 4 cups of fresh blueberries. You can use less, if desired.
- Don’t substitute the flour: Almond flour is quite unique and cannot be substituted with any other flour unless it’s another nut flour.
- Citrus zest: Adding a little orange, lime or lemon zest would be delicious!
- Sprinkle of icing sugar: Powdered sugar sprinkled on top adds a lovely decadent look.
- Other berries: Use raspberries, blackberries, loganberries, Saskatoon berries, black currants etc. Do not rinse berries with a hole inside (like raspberries). I feel like it’s a great way to use up an abundance of almost any kind of your local fresh berries.
Serving Ideas
You can serve this blueberry breakfast cake on its own. Heck, even no need to let it cool. Slice with a bread knife into 8 slices, then gently loose around the edges and on the bottom with flat spatula, and serve warm.
In Ukraine, where I am from, we always ate Ukrainian sweet lazy pierogi with sour cream. I always add a dollop of plain Greek yogurt on top of my slice.
My kids like to pour more maple syrup over their slices but that’s a bit too sweet for me. Depends what berries you use. You can definitely add extra maple syrup to the batter if your blueberries are on a sour side.
FAQs
You can refrigerate the cake in an airtight container for up to 3-4 days or freeze for up to 3 months. To thaw, just place cake on a counter for a few hours.
Yes, and yes, and yes. Stick baking dish with assembled covered cake in the fridge for 1-2 days. Then bake as per recipe. Fresh blueberries do not “leak” and even if other berries do, it’s not a big deal.
More Healthy Blueberry Recipes
- Healthy coffee cake
- Healthy lemon blueberry bread
- Almond flour blueberry muffins
- Blueberry crumble bars
- Blueberry Greek yogurt scones
- Healthy blueberry bread
- Blueberry oatmeal cookies
Healthy Blueberry Breakfast Cake
Video
Ingredients
- 4 large eggs
- 1/2 cup any milk, I used unsweetened almond milk
- 1/4 cup maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups almond flour
- 4 cups fresh or frozen blueberries
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F and spray large 9 x 13 baking dish with cooking spray. Set aside.
- In a large bowl, add eggs, milk, maple syrup, baking powder, baking soda, salt and vanilla extract. Whisk really well until smooth. Add 2 3/4 cups almond flour reserving 1/4 cup. Mix well with spatula. Batter will be thick.
- In a separate large bowl, add blueberries and sprinkle with remaining 1/4 cup almond flour. If blueberries are fresh, make sure to rinse and drain well. Stir gently to coat blueberries in flour. It prevents berries from sinking to the bottom.
- Add coated in flour blueberries to batter and gently stir them in. Batter will be thick. Transfer to prepared baking dish and level gently with spatula. Bake for 40 minutes or until bake starts to turn golden brown and toothpick inserted in the middle comes out clean.
- Remove from the oven and slice with a bread knife into 8 slices. Then gently loose around the edges and on the bottom with flat spatula.
- Serve warm or cold with plain yogurt and a bit of maple syrup, if you wish. Blueberry cake was sweet enough for me but kids went for more maple syrup, of course.
Notes
- Store: Refrigerate in a container for up to 3 days.
- Freeze: Up to 3 months. To thaw, just place on a counter for a few hours.
- Make ahead: Assemble casserole. Store in fridge 1-2 days, bake as directed.
- Other berries: Use any raspberries, blackberries, loganberries, Saskatoon berries, black currants etc. Do not rinse berries with a hole inside (like raspberries).
- Sweetener: You can definitely add extra maple syrup to the batter if your berries are sour.
- Frozen blueberries: No need to thaw frozen blueberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! I love this breakfast cake. I was lucky to score a 32oz container of blueberries from Trader Joe’s and found your recipe. It was super easy, quick to prepare and delicious served with plain cashew and coconut yogurt with a tiny drizzle of maple syrup. I will be making this again!
That sounds delicious, Susan! Glad you found my recipe and loved it!
I am so confused I mixed all the ingredients together minus the 1/4 almond flour and blueberry’s in a separate bowl and the batter never got thick when mocking was just super liquid. I did all the measurements exactly as listed what am I doing wrong?
Maybe, possibly you miscalculated how many cups of almond flour you added? Let’s say you added 1 3/4 cups and thought you added 2 3/4 cups? There aren’t many ingredients in this recipe that things can go wrong unless you added like 8 eggs and not 4 which I think is harder to make mistake with. Probably my guess is not enough almond flour. And is it almond flour you are using?
I followed the recipe exactly, and it tasted like sweet eggs with blueberries? The consistency was good, but the taste was awful. Unfortunately, I had to throw it away.
Probably you don’t like baked goods with almond flour then. It does have sweet and nutty taste.
My hard-to-please son LOVED this recipe. Thank you so much.
So nice of you to say, so happy your son loved it!
I loved this recipe and so did my family! I even substituted oat flour once when I was out of almond flour and it was still delicious, thank you for my new favorite “go to” for a sweet treat.
You’re so welcome, Amber! Glad this is getting added to the repeat list! I appreciate your review.
Now that I’ve eaten about 1/4 of the cake… I know I’ll make this again. I love how berry-ful it is.
What I learned:
I used frozen blueberries. The chain-store brand I used didn’t have much flavour. I’ll try with another brand of frozen I know taste like blueberries.
I’ll absolutely make it again with fresh berries in summer.
Using frozen berries: Cake isn’t as pretty as the one in the picture. You don’t get that nice pale yellow cake with pops of blue berries. Cake’s sort of purple, but still tastes fine.
I didn’t spread the dough to fill the entire pan, thinking it’d be too thin…no, the 9″X13″ is right.
Might try adding cinnamon to the almond flour used to coat the berries…I’ll let you know if it’s a flavour sensation.
Thanks again for another easy, simple, healthy recipe, that tastes good!
I agree with all your conclusions and experiments. Thank you for sharing. Yes, store-bought frozen blueberries are frozen unripe and they do lack flavor and sweetness. We always pick local ones in summer and freeze. I would say in winter you are better off spending $ on fresh berries and enjoying the cake, might as well.
Take 2: I had an extra bag of blueberries…so I made another cake.
I love it. So simple, healthy ingredients, and maybe a bit too easy to eat.
This time I added lemon zest (one lemon). Nice flavour layer. I spread the batter out properly this time too. Cake looks and baked better LOL.
You make me want to go buy a carton of blueberries and make this cake right now! So glad to hear it worked much better with fresh berries!
Can I use all purpose flour instead of almond?
Unfortunately not.
My second attempt is in the oven now. I ruined the first one by measuring 4 cups of blueberries by weight rather than volume – 32 oz was WAY too much. However, 4 cups by volume still looks like an awful lot.
But I really have to chastise you for saying 10 minutes prep. I timed it. 46 minutes from the time I started getting ingredients out and measuring them to the time I put it in the oven, and 53 minutes total till I’d finished rinsing all the bowls, spoons, spatula and whisk and put them in the dishwasher. I defy anybody to put this together in a paltry 10 minutes! At least this time I sat down while mixing. The first time, standing the entire time, I exhausted myself (I am 72 and not very strong). At least now I know why… because of how long it takes.
I’ll finish reporting when it comes out of the oven and cools.