Healthy Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious!
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?
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
- Maple syrup or honey
- 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
- 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
- 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.
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.