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 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.
- 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.
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
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.
This recipe is an absolute favourite! Definitely the online recipe that I have made the most. My 2.5 year old son and I bake this together on the weekend and both love it. It freezes beautifully and makes a great snack for the week. My favourite is to use frozen raspberries. Thank you for this awesome healthy delicious gluten free recipe!
I love getting this feedback Kelly! I am so happy to hear that you make this with your son and it is enjoyed by all!
I made this as a birthday cake for my husband and we loved it! I added 3 cups of fresh blueberries instead of 4, by mistake, and our almond flour had the skin intact so the cake was a little darker. It’s delicious hot or cold and we ate it with thick cream. Yummy! Will definitely make it again!
Glad you enjoyed it Helen!
We made these today exactly as written, and the whole family is in love. Thank you!
You are very welcome Lisa!
Can I halve the recipe and bake in 8×8 pan?
Sure. The baking time will change, so I would keep my eye on it!
4 cups of blueberries??
Too many
My bread was ruined!
Hi Sandra. I am so sorry to hear that your bread was ruined. This recipe has been well tested with 4 cups of blueberries. Not sure what happened to your breakfast cake.
Loved it followed recipe exactly. I kept out a few pieces and froze the rest. My husband called me from work this morning ask why he didn’t have any blueberry cake with his coffee. I was thrilled he liked it that much since he’s not much of a fruit eater . Thank you
All purpose and almond flour can be subbed 1:1, as can Oat flour (grinding regular oatmeal). As noted the liquid requirments may need to be adjusted, yet mildly. I used all purpose flour, regular milk and only 1 egg (cut the recipe 1/2). I also added a little flax seed & water for the second egg, (didn’t have 2 eggs, otherwise would have used a second egg.). I then had to add about 1/8 cup of milk more till I felt it was right as it was very thick. I mixed the levening agents (baking powder & soda) with the dry ingredients, before mixing with wet. I too added cinnamon, forgot the lemon–always enhances blueberry..
To adjust for potential lack of sweetness–blueberries were not overly sweet and small, noting there are different tastes, I sprinkled raw turbinadoon the top before baking, giving a sweetness to each bite w/o adding much more sugar (used about 1 TBSP on entire top). In an 8 x 8 glass pan baked for 40 min. Top was crispy, moist inside, rose nicely, all good. Only thing I would do different is reduce the blueberries by 1/2 cup (in half recipe), but that is a choice.
Wow the flavor is amazing! And it’s so moist with a little bit of crunchiness from the almond flour very good I love it!
So happy to hear this Stephanie!
Can I use natural almond flour? It looks like it has some of the dark skin of the almonds ground in it.
It is almond meal. I am pretty sure you can.
I actually tried it with chickpea flour and thought it turned out quite good! thank you for the great recipe!
You are very welcome!
Can you freeze almond flour?
Yes
Our new favorite! It’s lovely! Lots of berries gluten free, low sugar! I added cardamom and cinnamon but I always do. I think a little lemon zest would be nice. But the recipe is perfect as is I just like to play.
Awesome!!! Happy to hear, Joshlynn. Yes, you can add lemon no problem. I just keep it basic to keep things simple.
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.