A delicious healthy flourless blueberry breakfast cake bursting with blueberries and full of wholesome ingredients- Perfect for breakfast! Fluffy and filling on the inside and tender on the outside, this blueberry breakfast cake is vegan, gluten free, dairy free, sugar free and comes with a tested paleo option!
I tried to recreate your two layer blueberry loaf, but gave it a healthy makeover.
You probably won’t approve.
Your favorite child.
Growing up, one of my mum’s most made recipes was this delicious blueberry loaf. Her blueberry loaf was different to most sweet loaves out there- She’d bake it in two layers; the bottom layer would be mostly blueberries with the upper layer being mostly ‘cake.’ What I loved most about it was that you could cut it directly down the middle and be presented with two options- The sweet side with no blueberries (my favorite part) or the loaded side which was tangy and subtly sweet. I would always eat my blueberry loaf in two parts, the latter (and tart side) being mixed with vanilla ice cream.
As with many things in life, the price of blueberries increased and mum stopped making it. That, or she was sick of me playing with my food and consistently polishing off the family tub of vanilla ice cream….on my own.
A few weeks ago, when I found that blueberries ridiculously cheap (and of an equally ridiculously poor quality), I went back and bought two extra punnets…after a VERY careful selection process of almost 50 punnets. My goal was to attempt my mum’s infamous loaf, but there was a need for two punnets- I was going to make one loaf completely paleo friendly too.
I’ve shared a fair few baked goods on here recently (flourless carrot breakfast cake, flourless sweet potato muffins and flourless funfetti muffins) but always been too fearful to dabble in the paleo part of it. A big reason for that is that I’m not too familiar with arrowroot starch- A very popular paleo baking staple. My ‘go to’ is obviously coconut flour, but that in itself depends on what texture I’m going for. After some experimenting (and having to return the applesauce I bought- I sinned and bought the sweetened one), I now was able to share with you guys a delicious paleo option too- Just not sure how mum would feel about that.
Too bad, so sad.
Anyway, I’m stoked to be sharing my twist on mum’s blueberry loaf, but with some tweaks, turns, tumbles and box jumps to make it healthy AND suitable for breakfast- My blog mission for 2016! I did one up on mum’s recipe- I added the infamous frosting and like in this recipe, it can be tweaked to either be protein packed, paleo friendly frosting or a cheeky cream cheese one for those in a time pinch! This quick, easy and healthy flourless blueberry breakfast cake has YOUR name on it!
This healthy flourless blueberry breakfast cake is soft and fluffy on the inside, yet tender on the outside! It’s packed with wholesome carbohydrates, healthy fats and protein too and it’s literally like having dessert for breakfast- minus the post sugar crash! For those who crave a tad more protein, I highly recommend the protein frosting option (I recommend this casein protein powder, this paleo protein powder and this vegan protein powder) but this tastes amazing frosting-less too! It’s naturally gluten free, vegan, dairy free, sugar free AND has a tested paleo option- Please take note, if you go the paleo route, it will no longer be flourless!
HACK! While I used fresh blueberries in my recipe, mum’s original version uses frozen ones which she prefers- If frozen is what you have on hand, allow them to thaw in 1 tablespoon of lemon juice prior to adding to the mixture! She claims it helps them from clumping together.
Not sure what she’s on about…. 😉
Make this healthy flourless blueberry breakfast cake and just because it has ‘breakfast’ in its name, it doesn’t discriminate whichever meal you eat it.
…Especially if vanilla ice cream is involved.
- 2 cups gluten free rolled oats, ground into a flour
- 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
- 1 T baking powder
- pinch sea salt
- 1 cup dairy free milk
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 tsp vanilla extract
- 6 T nut butter of choice, melted (I used smooth cashew butter)
- 1/4-1/2 cup blueberries
- 1/2 cup coconut flour
- 1 cup unsweetened applesauce
- 1/2 tsp baking soda
- 1/4 cup maple syrup (can sub for honey or agave)
- 1/4 cup cashew butter (can sub for almond butter or coconut oil)
- vanilla extract
- 4 large eggs, whisked lightly
- 1/4-1/2 cup blueberries
- 3 scoops vanilla protein powder (see recommendations above)
- 1-2 T granulated sweetener of choice (optional)
- 1-2 T nut butter of choice (optional)
- Dairy free milk to form batter
- 4-6 T coconut butter, melted
- 2 T granulated sweetener of choice
- Dairy free milk to thin out
- Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed. Divide the batter in half. In one half, fold through the blueberries.
- Pour the blueberry filled batter to evenly cover the baking tray or loaf pan. Top with the other half of the batter. Bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
- Breakfast cake is freezer friendly- It's best kept in the refrigerator. If you decide to use the frosting(s), it's best to keep them separate.
Next week’s theme? We’re going Greek and embracing yogurt- GREEK YOGURT!
More delicious, sweet breakfasts? Gotcha covered!
Did you have a standby cake or dessert growing up?
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