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.
I made this today and it’s wonderful, very delicious. However mine is very wet on the bottom. The only change I made was I used coconut milk. Could that be why? Love the texture though, much nicer than most almond flour baked goods I’ve tried.
Did you use canned coconut milk? Fresh or frozen blueberries?
Can i bake this in a loaf pan? Meaning, bake this as quick bread instead.
Maybe, I am not sure if it will spill over – I have not tried. That would be my main worry.
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!