Simple to make Healthy Blueberry Breakfast Cake is something between bake, cake, and morning casserole. It’s a soft, sweet, and absolutely delicious gluten free breakfast treat!

Other favorite make ahead breakfasts include healthy blueberry muffins and almond flour blueberry muffins.

Healthy blueberry breakfast cake in a baking dish.

I am always on the hunt for healthy breakfast ideas for quick and healthy mornings. And this healthy blueberry breakfast cake does not disappoint.

It officially won my kids over! This healthy blueberry recipe was “inhaled” and they even asked for seconds. Bam!

Kids home from school? Have company out of town? Need to use up berries? Whip up this blueberry coffee cake. And healthy trifle too!

It is the perfect treat to make during blueberry season!

Breakfast cake served on a plate with a dollop of yogurt and maple syrup.

Why You’ll Love This Recipe

During the summertime this healthy blueberry recipe is the perfect way to take advantage of seasonal produce!

But just don’t stop at blueberries, this cake is versatile enough to use a combination of any berries, strawberries, blackberries or raspberries! You may also love this healthy french toast casserole with fresh berries.

It keeps well in the fridge baked, you can make it ahead of time, or even freeze leftovers for a summertime treat in the middle of winter.

Serve it with a scoop of vegan vanilla ice cream and voila it’s now a healthy dessert!

Ingredients Needed

Almond flour, blueberries, eggs, maple syrup, vanilla extract and baking staples.
  • Almond flour: This is essentially finely ground blanched almonds. Please do not substitute any other flour type 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 a flax egg yet.
  • Maple syrup or honey: Just a small amount of natural sweetener compliments the sweet blueberries.
  • Milk: Any milk works. I used dairy free almond milk.
  • Blueberries: Fresh or frozen blueberries. No need to thaw them first. I feel like frozen berries “leak” more, but are still delicious!
  • Simple baking staples: Baking powder, baking soda, salt and vanilla extract.

How to Make Healthy Blueberry Breakfast Cake

Get ready for how easy peasy this blueberry recipe truly is!

Whisking egg and baking staples in bowl.

Whisk: Combine all ingredients except almond flour and blueberries in one large bowl. Whisk well to combine.

Blueberries coated with almond flour in a bowl with spatula.

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 learned years ago.

Almond flour batter with blueberries in a bowl.

Combine: Now mix the blueberries with the batter. Your 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.

Blueberry breakfast cake batter in large baking dish.

Transfer to baking dish: Pour into a prepared baking dish, level with spatula.

Healthy blueberry breakfast cake in white baking dish.

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, it’s done.

Recipe Tips

  • Thick batter: This is normal, do not add extra liquid to thin it out.
  • More or less blueberries: I wanted as much natural sugar as possible, so I used 4 cups of fresh blueberries. You can use less if desired.
  • Buttermilk: While I personally don’t see the need for it in this recipe, you may really love it in baked goods. You can make your own by combining any milk with a splash of vinegar, like I do in whole wheat buttermilk pancakes, and use instead of milk in this recipe.
  • Type of baking dish: I most often use ceramic or metal for baking as it produces consistent results and evenly cooks baked goods throughout. Glass takes longer to heat up and may not cook evenly.
  • Citrus zest: I have not tried it but adding a little lemon zest would be delicious!
  • Sprinkle of sugar: Icing sugar sprinkled on top adds a lovely decadent look.

FAQs

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. Frozen berries may “leak” more.

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.

Can I make it ahead?

Yes, and yes, and yes. Stick baking dish with assembled covered casserole 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.

Can I bake it and freeze for later?

Yes! You can refrigerate in a container for up to 3 days or freeze for up to 3 months. To thaw, just place on a counter for a few hours.

Blueberry Breakfast Cake Serving Ideas

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 Ukrainian sweet lazy pierogi with sour cream. I always add a dollop of plain whole milk Instant Pot 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 blueberries are sour.

More Healthy Blueberry Recipes

You might also love this list of almond flour recipes!

Two slices of blueberry breakfast cake on plates with yogurt and fresh blueberries.
Healthy blueberry breakfast cake in white baking dish.

Healthy Blueberry Breakfast Cake

Simple to make Healthy Blueberry Breakfast Cake is something between bake, cake, and breakfast casserole. It's a soft, sweet, and absolutely delicious gluten free treat!
4.99 from 66 votes
Servings 8 servings
Calories 347
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F and spray large 9×13 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 syrup of course.

Video

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

Serving: 1slice | Calories: 347kcal | Carbohydrates: 29g | Protein: 12g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 344mg | Fiber: 6g | Sugar: 18g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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Comments

  1. 5 stars
    My son loves this blueberry cake recipe!!! I didn’t save the recipe the first time then panicked when we couldn’t find it online. Luckily, we found it!!! This time I book marked it, printed, emailed it, and should put it in a billboard. 😜This recipe is perfect the way it is! Thanks!!!

  2. I attempted to make this with a flax seed “egg”. I have no idea what happened, but after about 15 min, my stuff wasn’t goopy. I dumped it in anyways….proceeded to cook the cake and after 40 min it still looked raw. Ended up cooking this for 1 hr, 10 min and it still looked raw. I would suggest to use just regular ole eggs 😉. Will definitely try this again with “real” eggs 🤣🤣

    1. Hmm om the flax egg, perhaps it had gone bad. But since this recipe has 4 eggs, using real eggs is often better. As mentioned in the recipe, it has not been tested with flax.

  3. 5 stars
    Absolutely amazing how a few simple, healthy ingredients can come together to create such a delicious treat! Thank you!

  4. 5 stars
    I made it today. It was so delicious and healthy. The perfect combo that I was looking for. Thank you for sharing!!

  5. 5 stars
    I made this in a 10 x 16 pan so it was a thinner cake. We ate it like pancakes with a topping of yogurt with mashed bananas and sliced strawberries on top, I used frozen blueberries so it was a little bluer than your photo. Toppings made it beautiful and so nice to have the pancakes ready all at one time.

    Would love to have another sheet pancake recipe. Hoping you will create something for your internet family.

    1. That is a great idea Tina to make it into a sheet style pancake and those toppings, your family is lucky! 🙂 Next time, try to toss the frozen blueberries with a tiny bit of flour to see if that helps with the color.

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