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.
Table of contents
I am always on the hunt for easy healthy breakfast ideas for busy mornings. And this healthy blueberry breakfast cake does not disappoint. Unlike this almond flour cake recipe, this blueberry cake is much less sweet making it perfect for breakfast.
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.
It is the perfect treat to make during blueberry season!
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!
- Almond flour: This is essentially finely ground blanched almonds. Please do not substitute any other flour type in this recipe. You can make almond flour at home or just buy it. 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!
Whisk: Combine all ingredients except almond flour and blueberries in one large bowl. 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 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.
Transfer to baking dish: Pour into a prepared baking dish, level with spatula.
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.
- 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.
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.
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.
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.
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
- Blueberry crumble bars
- Healthy blueberry pancakes
- Healthy blueberry bread
- Healthy lemon blueberry muffins
- Lemon blueberry muffins
- Healthy blueberry banana muffins
You might also love this list of almond flour recipes!
Healthy Blueberry Breakfast Cake
- 4 large eggs
- 1/2 cup milk I used almond milk
- 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 9×13 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.
- 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.
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.