Blueberry Breakfast Casserole

Simple to make Healthy Blueberry Breakfast Cake is something between bake, cake, and morning casserole. It’s a soft, sweet, and absolutely delicious gluten free breakfast treat!

Eggs Milk Maple syrup or honey Baking powder Baking soda Salt Pure vanilla extract Almond flour Fresh or frozen blueberries

Ingredients You Need

Preheat oven to 350° F and spray large 9×13 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 syrup of course.


Refrigerate in a container for up to 3 days. Or freeze for up to 3 months. To thaw, just place on a counter for a few hours.

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