Healthy Blueberry Breakfast Cake

healthy blueberry breakfast cake

5 from 21 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
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: North American


  • 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


  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.


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.