Simple to make Healthy Blueberry Breakfast Cake is something between a bake, cake, and a morning casserole. It’s soft, sweet, and absolutely delicious gluten-free breakfast treat!
We also love this healthy breakfast cake, blueberry cottage cheese breakfast bake and cottage cheese blueberry muffins for make ahead breakfasts during summer.
Why You’ll Love This Breakfast Cake
I am always on the hunt for easy blueberry breakfast recipes during the blueberry season in July-August because we have a lot of blueberries in PNW. And this healthy blueberry breakfast cake did not disappoint!
It’s less sweet than our favorite jammy blueberry coffee cake making it perfect for breakfast. It has soft and fluffy texture, nutty flavor and is made with 9 simple ingredients.
This blueberry breakfast cake has officially won my kids over – they “inhaled” it and even asked for seconds. It says a lot because they would eat blueberry fritters and blueberry pancakes no problem but recipes with almond flour can be hit-and-miss.
It keeps well in the fridge baked and you can make it ahead of time. Serve with a scoop of Greek yogurt for breakfast or vanilla ice cream for dessert, it’s versatile!
Reader’s Review
My hard-to-please son LOVED this recipe. Thank you so much.
Jen
Ingredients for Healthy Blueberry Breakfast Cake
- Almond flour: This is essentially finely ground blanched almonds. You can make almond flour at home or just buy it. Please do not substitute any other flour in this recipe. 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 flax eggs yet.
- Maple syrup or honey: Just a small amount of natural sweetener compliments the sweet blueberries.
- Milk (not pictured): Any milk works. I used dairy-free unsweetened almond milk.
- Blueberries: Fresh or frozen blueberries (no need to thaw them first). I feel like frozen berries “leak” more, but are still delicious!
- Baking staples: Baking powder, baking soda, salt and vanilla extract.
How to Make Healthy Blueberry Breakfast Cake
Get ready for how easy peasy this healthy blueberry recipe truly is!
Whisk: In one large bowl, combine eggs, milk, maple syrup, baking powder, baking soda, salt and vanilla extract. 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 learnt years ago.
Combine: Now mix the blueberries with the batter. Your cake 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: 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, your blueberry breakfast cake is done.
Tips for Best Results
- Type of baking dish: I most often use ceramic or metal baking pan as it produces consistent results and cooks evenly. Glass takes longer to heat up and you may have to cook the cake longer.
- Batter will be thick: This is normal, do not add extra liquid to thin it out.
- More or less blueberries: I wanted to have as much natural sugar as possible in this cake, so I used 4 cups of fresh blueberries. You can use less, if desired.
- Don’t substitute the flour: Almond flour is quite unique and cannot be substituted with any other flour unless it’s another nut flour.
- Citrus zest: Adding a little orange, lime or lemon zest would be delicious!
- Sprinkle of icing sugar: Powdered sugar sprinkled on top adds a lovely decadent look.
- Other berries: Use raspberries, blackberries, loganberries, Saskatoon berries, black currants etc. Do not rinse berries with a hole inside (like raspberries). I feel like it’s a great way to use up an abundance of almost any kind of your local fresh berries.
Serving Ideas
You can serve this blueberry 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 Greek yogurt on top of my slice.
My kids like to pour more maple syrup over their slices 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 on a sour side.
FAQs
You can refrigerate the cake in an airtight container for up to 3-4 days or freeze for up to 3 months. To thaw, just place cake on a counter for a few hours.
Yes, and yes, and yes. Stick baking dish with assembled covered cake in the fridge for 1-2 days. Then bake as per recipe. Fresh blueberries do not “leak” and even if other berries do, it’s not a big deal.
More Healthy Blueberry Recipes
- Blueberry yogurt cake
- Healthy blueberry muffins
- Healthy lemon blueberry bread
- Almond flour blueberry muffins
- Blueberry crumble bars
- Blueberry Greek yogurt scones
- Healthy blueberry bread
- Blueberry oatmeal cookies
Healthy Blueberry Breakfast Cake
Video
Ingredients
- 4 large eggs
- 1/2 cup any milk, I used unsweetened almond milk
- 1/4 cup maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups almond flour
- 4 cups fresh or frozen blueberries
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F and spray large 9 x 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 maple syrup, of course.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂
Made this today. It was really quick and easy to make. I used a combination of frozen and fresh blueberries. Only thing I would do next time, use a smaller pan as my cake was not very high.
Thank you for a wonderful recipe
I’m so glad you enjoy this blueberry breakfast cake so much.
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.