Healthy Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious!
In summer, I love stocking the fridge with make ahead breakfasts like brown rice pudding and quinoa breakfast bake. Keeps kids away from cereal.
Blueberry Breakfast Bake
Healthy blueberry breakfast cake that won my kids over! When it comes to healthy breakfast, it is hit and miss with the boys. This breakfast bake was “inhaled” and asked for seconds. Bam.
It is perfect to make during the berry season. Kids home from school? Have company out of town? Need to use up berries? Whip up this healthy blueberry breakfast casserole. It keeps well in the fridge baked or you can make it ahead.
Also, you can use any berries like raspberries, blackberries, loganberries, Saskatoon berries, black currants etc.
I go to a farmer’s market and there are so many berries that grow on Vancouver island. Blows my mind. I assume you have the same “problem”.
Let’s do it?!
What Are the Ingredients?
If you have been following me for a while, you know my latest obsession with almond flour. Lemon zucchini bread, pancakes, banana bread and the list goes on.
And I know so many of you love it and some say it is expensive. I hear ya! That’s when Costco definitely helps. And I sympathize if you don’t have Costco membership or a store nearby.
I just love the feeling of being full with good carbs, protein and fiber. And yet feel light. Unlike the case with wheat. I just like to mix things up.
So, you will need:
- Almond flour
- Eggs
- Maple syrup or honey
- Milk
- Berries
- Simple baking staples
Can I Use Frozen Blueberries?
You can definitely whip up this easy breakfast cake in winter. Frozen blueberries work just fine. No need to thaw them first.
Final result will be a bit different. Just a different taste and I feel like frozen berries “leak” more. But for sure, make this casserole with frozen berries for a taste of summer during Christmas.
I so see myself baking it for an out of town company.
Can I Use Other Flour?
Unfortunately not. Almond flour is essentially finely ground blanched almonds. Any wheat flour contains gluten which makes it rise and absorb liquid differently than any other flour.
Coconut flour is very “thirsty”. Overall, in baking you have to follow the recipe exactly 99% of times.
How to Make Blueberry Breakfast Casserole
It is so easy peasy – 10 minutes prep.
All you have to do is whisk all ingredients except almond flour and blueberries in one large bowl. Whisk well, need a bit of effort to incorporate eggs with dry ingredients.
In another bowl, you mix rinsed and well drained blueberries with 1/4 cup of almond flour. Then stir gently to coat. It helps blueberries not to sink to the bottom of the baking dish in the oven. A major trick I learnt years ago.
Now, if you are using berries with a hole inside (like raspberries) – do not wash them.
Batter will be thick. Yours will be less thick than mine pictured above because I used farmer’s eggs which were not all large.
Bake at 350 degrees for at least 40 minutes or honestly just play it by ear. When blueberry breakfast cake starts to turn golden brown and toothpick comes out clean – it’s time.
Can I Make It Ahead?
Yes and yes and yes.
Stick baking dish with assembled casserole and covered in the fridge for 1-2 days. Bake as per recipe. Fresh blueberries especially do not “leak”. And even if other berries do, not a big deal.
And as you can tell I went generous on blueberries – 4 cups. The more, the better. No one yet has complained about too many berries in each bite to me. You can use less. I just wanted as much natural sugars as possible.
What to Serve Blueberry Breakfast Cake With?
You can serve 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 pancakes and breakfast casseroles with sour cream. I always add a dollop of plain whole milk yogurt on top of mine.
My kids like to pour more maple syrup on top 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 berries are sour.
Enjoy! Did you like it? Would love to hear below in comments!
More Healthy Breakfast Recipes
- Healthy blueberry muffins
- Sweet potato egg casserole
- Instant Pot egg bites
- Breakfast egg muffins
- Baked oatmeal breakfast bars
Healthy Blueberry Breakfast Cake
Healthy Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious. Make ahead, use frozen or fresh blueberries, or even raspberries. It melts in your mouth and kids love it!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: North American
Ingredients
- 4 large eggs
- 1/2 cup milk (I used almond)
- 1/4 cup maple syrup or honey
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 3 cups almond flour
- 4 cups fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F and spray large (9 by 13) baking dish with cooking spray. Set aside.
- In a large bowl, add eggs, milk, maple syrup, baking powder + 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 syrup of course.
Store: Refrigerate in a container for up to 3 days. Freeze for up to 3 months. To thaw, just place on a counter for a few hours.
Notes
You can use any berries like raspberries, blackberries, loganberries, Saskatoon berries, black currants etc.
Do not rinse berries with a hole inside (like raspberries).
You can definitely add extra maple syrup to the batter if your berries are sour.
No need to thaw frozen blueberries.
Did you make this recipe? Please give it a star rating in the comments.
New favorite summer recipe! I grow blueberries and love blueberry recipes! 1/4 cup of maple is just right for us because we strive for low sugar and some GF! Perfect! In winter I find pesticide free blueberries at Cosco, so it will probably be a winter treat too. Great with coffee. Easy steps, coating the blueberries is a great lesson as other recipes have turned out sunken blueberries. Thank you!
★★★★★
Hey Joshlynn! Thanks for sharing!
Oh boy oh boy, this is delicious!! I stuck to the recipe precisely and don’t have any tweaking in mind for the next time.. Had to let the frozen blueberries thaw because otherwise they’re in big frozen blocks. The luscious juice is possibly part of why the cake is so good but it’s also THE reason why the cake is dark blue with a touch of green! If I drain the berries next time, will the cake be as delightfully tasty as it is now? I’m nibbling it warm from the oven now and I know I’ll love it cold tomorrow. It’s extremely sweet as is with the 1/4C maple syrup and the berries. I went with 16 pieces, which are not puny at all. I used very old Trader Joe frozen berries and frozen berries from Costco that I bought yesterday. I didn’t try them to test for sweetness. Just assumed (correctly) that they’d be sweet enough for this fabulous cake. THANK YOU, OLENA!!
★★★★★
You are very welcome Marge! Hope you enjoy it tomorrow morning!
So excited to try this! Can I substitute almond flour for oat flour ( I am thinking about grinding up my oatmeal to make the flour)
Unfortunately not. This recipe has been tested with almond flour. It’s a fine balance of wet to dry ingredients and I can’t guarantee how it will turn out with oat flour (totally different than almond flour).
This was easy and I thought the 1/4 cup of maple syrup was plenty, even with me adding some cranberries due to not having 4 cups of blueberries. Tasted delicious especially with the tang of plain yogurt.
★★★★★
Thanks for sharing!
Just made this and it came out amazing. I didn’t have any milk so I used a little bit of sweetened condensed milk and left out the syrup or honey so it wouldn’t be too sweet. Overall it came out great!
★★★★★
Happy to hear this Kay!
I enjoyed this Healthy Blueberry Breakfast Cake! I used frozen Costco wild blue berries which are large and made the breakfast cake all blue. I think I will try fresh blueberries, or the PC Wild Canadian frozen blueberries next time! Thank you Olena!
★★★★★
Glad you liked it Diane. The inside of my cake is pretty blue too, but it tastes delicious!
Hi, Is it possible to make this without syrup or honey? Would I need to substitute something to keep it from being too dry?
Yes. Just add a bit more milk to bring it to spreadable consistency. Should be fine.
Hello Olena!
Could 4 cups of mashed or sliced bananas be substituted in place of the blueberries?
Would you recommend trying that instead of berries?
★★★★★
Hi Lisa. I have never tried this with sliced bananas. You can substitute other types of berries instead of the blueberries.
If you are looking for a banana recipe to bake, here is my banana bread recipe! And there is more on my website.
https://ifoodreal.com/healthy-banana-bread/
I told my kids “Olena said we can have cake for Breakfast”!
It’s their best morning ever!!!
★★★★★
haha that’s awesome Jenn!
Turned out great! I liked the dish with parchment paper rather than greasing and we used a frozen bag of mixed cherry berry for our fruit and also added a bit of almond extract! I think next time we will add some chopped nuts.
★★★★★
I was happy that I could mix the ingredients the night before and bake while I waited for my coffee to be ready. It was a simple to make and perfect with my coffee. My husband drizzled honey on top while it was warm and loved it. Thanks for a good healthy way to start the day.
★★★★★
Perfect 🙂
I loved how simple and quick this was to make. However, toothpick came out clean when done but it still had a somewhat wet consistency at the bottom. Is it because I used frozen blueberries or is that to be expected? I didn’t thaw them first but wondering if maybe I should have…
Love this Recipe, could I reduce the no. of eggs from 4 to 2 & replaced by something else? Any idea would be great!
Hi Rose, baking is a science. I have only tested this recipe as written with 4 eggs.
Everyone loved this at my house. Perfect to make ahead for the week for something different than cereal.
★★★★★
Yay! So happy to hear this was enjoyed by your whole family!
It’s like a European pancake recipe but instead of standing at the stove wielding the frying pan forever, it gets done in the oven all at once. Just what I was looking for! I actually liked the bake even better the day after as the flavours had developed fully. Thanks for posting this recipe! Have you tried this with any other fruit, like mashed bananas or grated apple?
★★★★★
So true. I haven’t but I can’t see a reason why not?! So glad you enjoyed the recipe!
Just finished baking this. I couldn’t wait for it to come out the oven, because it smelled so amazing. The end result looked and tasted so good. My oven runs quite hot so it only took 25 minutes. I am so impressed, I will definetely be making this again. Unfortunately I didn’t have enough Blueberries for 4 cups, so I threw some sultanas to bulk it out…. I have eaten 1/4 of the cake already… whoops! But the best thing is it doesn’t leave me feeling fat and bloated like a normal cake would. Thanks so much for sharing your recipes. Can’t wait to try the Lemon Zucchini/Banana Bread/Almond flour Pancakes next! <3
★★★★★
You are very welcome, Truthie!
Recipe is just what I’m looking for. Thank You for providing it. I have malabsorption syndrome & need to keep close tract of my protein, calcium & other micro & macro nutrients that are absorbed via the small intestine. Wondering if you do a Nutritional Value Chart (Calories; Protein; Fat; Carbs; Calcium …. etc. per serving for each of your healthy recipes & if so where do you post that info.?
It is inside the recipe card.:) Enjoy!
How do I follow this, get, or purchase recipes, etc.
It’s all free. Just come back check the website or follow social media or subscribe to newsletter at the bottom of this post bright pink box..:) Ify ou give me permission, I can subscribe you.
Hi Olena,
I am loving your site; thank you for sharing your recipes! I know you said “any berry” will work for this…
How about cherries? They are on sale by me right now. If you think they will work, should I stick to the same measurement? I imagine I would pit and quarter the cherries… sound right to you?
Yes sounds right. I would not cut them to save time but you can. And so happy you are enjoying the recipes and actively sharing what you make. Thank you and you are welcome!
I loved it!!!! Very moist and satisfying. Will definitely be making over and over again.
★★★★★
Yay! So happy to hear!!!
Healthy lemon zucchini bread and healthy blueberry breakfast cake, all ingredients in house! Do flax or chia eggs stand a chance with these? Hoping to make one later today and/or Friday. Will take pictures of course!
★★★★★
Unfortunately have to be real eggs.
can i use ordinary flower like robin hood
Unfortunately not.
Can I make it without baking powder?
Unfortunately not. Won’t rise.
I added a little lemon extract to it to give it a little lemon flavor delicious!
★★★★
Yay. So happy to hear and thank you for sharing!
My whole family loved it. My 4-year-old was convinced this is the cake (dessert) he’s been waiting for and bugging me about. Will definitely make again.
★★★★★
Perfect. Music to mom’s ears lol.
Hello,
Can you help figure out where the 25g of fat are coming from?
Thanks!
B.
Almonds.
Hi Olena!
Can I use coconut flour?
Hey Joey. Unfortunately not. Coconut flour is very “thirsty” and requires so much more liquid.
I know it won’t be as healthy – but can I use regular flour? Would I use same measurement? Thanks! 🙂
I wish I could say yes but I can’t just because these two flours need completely different amount of liquids and everything else. So sorry.