Healthy Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious!
Other favorite make ahead breakfasts include blueberry muffins, brown rice pudding and quinoa breakfast bake. Keeps kids away from cereal.
Best Ever Blueberry Breakfast Bake with Almond Flour
I am always on the hunt for breakfast ideas for quick and healthy mornings. And this blueberry breakfast cake does not disappoint. Healthy blueberry breakfast cake officially won my kids over! This berry bake 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 healthy blueberry breakfast casserole. It keeps well in the fridge baked or you can make it ahead of time too.
It is the perfect casserole to make during the berry season. My family absolutely loves berries for breakfast like in healthy blueberry muffins, almond flour blueberry muffins or strawberry smoothie.
Ingredients for Healthy Blueberry Breakfast Cake
If you have been following me for a while, you know my latest obsession with almond flour. Lemon zucchini bread, almond flour pancakes, banana bread and the list goes on and 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 a Costco membership or a store nearby.
So, you will need:
- Almond flour: Almond flour 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 very “thirsty”.
- Eggs: Almond flour needs serious binder like eggs. Have not tried flax eggs yet.
- Maple syrup or honey
- Milk: Any milk works. I used almond milk.
- Blueberries: Or any combination of berries you have on hand. Think strawberries, blackberries or raspberries! You can definitely whip up this easy breakfast cake using frozen berries too. No need to thaw them first. I feel like frozen berries “leak” more, but are still delicious!
- Simple baking staples
How to Make Blueberry Breakfast Casserole
There is a full recipe card below.
Get ready for how easy peasy this recipe truly is!
- Whisk: Just whisk together all the ingredients except almond flour and blueberries in one large bowl.
- 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.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. Pour into a prepared baking dish.
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. Pour into a prepared baking dish.
- Bake: At 350 degrees for at least 40 minutes or honestly just play it by ear. When the blueberry breakfast cake starts to turn golden brown and a toothpick comes out clean – it’s done.
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.
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 Favorite Recipes
- Blueberry quinoa salad
- Breakfast casserole
- Blueberry kale salad
- Sweet potato breakfast casserole
- Blueberry crumble bars
Healthy Blueberry Breakfast Cake
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.
Video
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.
Nutrition
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