by Olena

Healthy Blueberry Breakfast Cake

by Olena

4.8 from 5 reviews

Healthy Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious!

In summer, I love stocking the fridge with make ahead breakfasts like brown rice pudding and quinoa breakfast bake. Keeps kids away from cereal.

healthy blueberry breakfast cake in a baking dish

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?!

healthy blueberry breakfast cake served on a plate with a dollop of yogurt and maple syrup

What Are the Ingredients?

If you have been following me for a while, you know my latest obsession with almond flour. Lemon zucchini bread, pancakes, banana bread and the list goes 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 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
  • Eggs
  • Maple syrup or honey
  • Milk
  • Berries
  • Simple baking staples

almond flour, maple syrup, eggs, blueberries, vanilla

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

How to Make Blueberry Breakfast Casserole step by stepHow to Make Blueberry Breakfast Casserole step by stepHow to Make Blueberry Breakfast Casserole step by stepHow to Make Blueberry Breakfast Casserole step by step

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.

blueberry breakfast casserole batter in a dish

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.

blueberry breakfast bake on plates

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

blueberry breakfast cake sliced and dusted with icing sugar

Print

Healthy Blueberry Breakfast Cake

4.8 from 5 reviews

Healthy Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious. Make ahead, use frozen or fresh blueberries, or even raspberries. It melts in your mouth and kids love it!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: North American
Scale

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

  1. Preheat oven to 350 degrees F and spray large (9 by 13) baking dish with cooking spray. Set aside.
  2. In a large bowl, add eggs, milk, maple syrup, baking powder + soda, salt and vanilla extract. Whisk really well until smooth.
  3. Add 2 3/4 cups almond flour reserving 1/4 cup. Mix well with spatula. Batter will be thick.
  4. 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.
  5. Add coated in flour blueberries to batter and gently stir them in. Batter will be thick.
  6. 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.
  7. 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.
  8. 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

26 comments on “Healthy Blueberry Breakfast Cake

Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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

  2. 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.?

      1. 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.

  3. 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?

    1. 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!

  4. 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!

  5. 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.

    1. 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.

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!