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, healthy blueberry muffins 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
- Healthy coffee cake
- 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.
Delicious!! Simple ingredients I don’t feel bad about eating. And it couldn’t be easier to throw together. I used the frozen wild blueberries from Costco, and topped with plain nonfat Greek yogurt mixed with a little honey. So glad I found this recipe, thank you!!
I’m so happy to read this! Thanks for your positive feedback!
Could I use whole milk instead of almond milk?
That should work, enjoy!
Thank you for this recipe. For medical reasons I an gluten-free, egg free, dairy free and when I substitute that many ingredients in a recipe, the resulting texture in baked goods leads to gummy pancakes; waffles; cookies; cakes. My substitutions in this recipe was liquid egg replacer that comes in a bottle. I find that it works better than flax eggs in baking. Also I thought I had enough almond flour on hand but I didn’t so I added some Paleo Nut Flour Blend (almonds,pecans,walnut,coconut). Served it warm with some dairy free yogurt= Splendid
So glad you enjoyed it!
Can’t do almond flower. Do you have a recommended white flower measurement? Thank you!
Sorry this recipe is specifically formatted for almond flour. You could try making these healthy blueberry muffins and bake it in a baking dish.
My son loves this blueberry cake recipe!!! I didn’t save the recipe the first time then panicked when we couldn’t find it online. Luckily, we found it!!! This time I book marked it, printed, emailed it, and should put it in a billboard. 😜This recipe is perfect the way it is! Thanks!!!
Love that on a billboard! So glad you found it again and it’s a favorite!
I attempted to make this with a flax seed “egg”. I have no idea what happened, but after about 15 min, my stuff wasn’t goopy. I dumped it in anyways….proceeded to cook the cake and after 40 min it still looked raw. Ended up cooking this for 1 hr, 10 min and it still looked raw. I would suggest to use just regular ole eggs 😉. Will definitely try this again with “real” eggs 🤣🤣
Hmm om the flax egg, perhaps it had gone bad. But since this recipe has 4 eggs, using real eggs is often better. As mentioned in the recipe, it has not been tested with flax.
Absolutely amazing how a few simple, healthy ingredients can come together to create such a delicious treat! Thank you!
Glad you enjoyed it!
I made it today. It was so delicious and healthy. The perfect combo that I was looking for. Thank you for sharing!!
So glad you enjoyed it!
I made this in a 10 x 16 pan so it was a thinner cake. We ate it like pancakes with a topping of yogurt with mashed bananas and sliced strawberries on top, I used frozen blueberries so it was a little bluer than your photo. Toppings made it beautiful and so nice to have the pancakes ready all at one time.
Would love to have another sheet pancake recipe. Hoping you will create something for your internet family.
That is a great idea Tina to make it into a sheet style pancake and those toppings, your family is lucky! 🙂 Next time, try to toss the frozen blueberries with a tiny bit of flour to see if that helps with the color.
Def trying it this way too. Thank you 🙂
Let us know how it goes when you try!
Sooo delicious, light yet filling!! A keeper for sure 😄
Love your recipes, they’re magical💫
Thanks April for the kind words, so glad you enjoyed the recipe!