Blueberry Breakfast Cake


5 from 418 votes
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This blueberry breakfast cake is moist, fluffy, and packed with juicy blueberries! Made in just one bowl and loved by both keto and non-keto readers! 3 grams net carbs per slice. 

blueberry breakfast cake

Keto Blueberry Cake

When it comes to having dessert for breakfast, I love whipping up a stack of almond flour pancakes, cinnamon breakfast cake, and this blueberry breakfast cake.

It’s no secret that breakfast is my favorite meal of the day. It’s also the meal that I always go through phases with. Earlier this year, I went through the pancake phase where all I ate was pancakes for 3 months straight. Then, I switched to the oatmeal phase. That lasted up until summer before smoothies became the new thing. Now? I am all about the blueberry cake! 

I’ve been meaning to share this blueberry breakfast cake recipe for quite some time now. Every time I’d whip one up to photograph, my hunger would take precedence and I’d end up polishing a slice or two off before photographing it! Luckily, I decided to make one for a friend’s brunch, giving me the perfect excuse to make two of them!

Now, don’t let this keto blueberry cake fool you- It may look decedent and showstopping, but I promise you, it is SO easy to make and needs less than 8 ingredients!

No grains, no sugar, and no dairy needed but you’d never tell. It’s got a fluffy and moist texture and a lovely tender crumb. It’s got a sweet taste, with a slight tang, thanks to the blueberries.

I served this at my friends’ brunch and NO ONE believed me when I said it was keto ANDS that it was acceptable for breakfast- They thought it was a dessert!

How do you make a blueberry breakfast cake?

The Ingredients

  • Almond flour– Blanched almond flour gives the keto blueberry bread a fluffy and light texture. Avoid using almond meal, as it will be denser. 
  • Cinnamon– Gives a delicious cinnamon flavor.
  • Baking powder– Leavens out the healthy blueberry cake, and gives it some rise.
  • Granulated sweetener– Either monk fruit sweetener or erythritol can be used. 
  • Eggs– Room temperature eggs. See my tips below to make an eggless breakfast cake. 
  • Coconut oil– Be sure you measure out your coconut oil when melted. 
  • Vanilla Extract– A must for any good cake!
  • Blueberries– Fresh or frozen blueberries can be used. If you use frozen ones, be sure they are thawed out completely first.
  • Cream cheese frosting– I used my homemade keto frosting, but you can use any frosting or even omit it!  

The Instructions

Start by adding your almond flour, cinnamon, and baking powder to a large mixing bowl. In a separate bowl, whisk together your sweetener, eggs, and coconut oil, until just combined. Gently add in your dry ingredients and mix well. Using a rubber spatula, fold through your blueberries.

Now, transfer your cake batter into a 9-inch cake pan. Bake for 25 minutes, or until a skewer comes out just clean. Remove from the oven and allow the cake to cool completely, before frosting.

keto blueberry cake

Frosting Ideas

I used a simple keto frosting, but there are several other options you can also try-

  • Protein Frosting– Mix 1-2 scoops of protein powder with 1/4 cup granulated sweetener and mix well. Slowly, add either yogurt or milk and mix well, until a thick frosting remains. 
  • Cream Cheese Frosting– Add softened cream cheese (1 package) with 3 tablespoons of sticky sweetener of choice (keto maple syrup) and 1/2 teaspoon of cinnamon. Mix very well- If the batter is too thick, slowly add some milk of choice until thick and creamy.

Flourless Blueberry Cake option

Easy make this a flourless and vegan blueberry cake. The ingredients are quite different, but you will be left with a fluffy and delicious cake. 

The Ingredients2 cups rolled oats, 1/2 cup granulated sweetener, 1 tablespoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1 cup plant based milk, 1 large egg OR flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), 1 teaspoon vanilla extract, 6 tablespoons almond or peanut butter, 1/2 cup blueberries. 

To make– Add all your ingredients, except your blueberries, to a blender or food processor. Blend well, until combined and smooth. Fold through the blueberries. Transfer to an 8-inch square pan and bake for 25-30 minutes, or until a skewer comes out clean. Remove from the oven and allow to cool completely, before frosting. 

blueberry breakfast cake

Baking Tips and Tricks

  • Use a springform cake pan, for super easy removal. 
  • The ingredients make a single layer cake with frosting. Double the recipe if you’d like a layer cake.
  • Do not overbake the blueberry breakfast cake, otherwise, it will be prone to crumble. Remove it when the skewer comes out just clean. The cake continues to cook as it cools.
  • The blueberry cake must be cooled completely before frosting. If you use the cream cheese frosting, be sure the cream cheese is softened first.
  • Feel free to switch up the berries in this. For a strawberry bread or blackberry bread, just swap out the berries. 

Storing and Freezing Blueberry Cake

  • To store: The leftover blueberry cake should be stored in the refrigerator, in a sealable container, or covered. It will keep well for up to 5 days.
  • To freeze: Freeze leftover slices in ziplock bags, and store in the freezer for up to 6 months. 

blueberry cake

More Breakfast Recipes

healthy blueberry cake

Blueberry Breakfast Cake

5 from 418 votes
This blueberry breakfast cake is moist, fluffy, and loaded with juicy blueberries! Perfect for breakfast, no one will know that it is both keto and low carb!
Servings: 12 Slices
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes



  • Preheat the oven to 160C/320F. Grease an 8-inch cake pan generously and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk your eggs, coconut oil, granulated sweetener, and vanilla extract, until combined. Fold through your dry ingredients until combined. Using a rubber spatula, fold through your blueberries.
  • Transfer your cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out clean.
  • Let the cake cool completely, before frosting.


This makes a single layer cake with frosting. For a layer cake, double the ingredients.
* See the body of the post for a vegan and flourless option. 
TO STORE: Leftover blueberry cake should be stored in the refrigerator, in a sealable container, or covered. It will keep well for up to 5 days.
TO FREEZE: Freeze leftover slices in ziplock bags, and store in the freezer for up to 6 months. 


Serving: 1SliceCalories: 158kcalCarbohydrates: 6gProtein: 6gFat: 13gSodium: 64mgPotassium: 32mgFiber: 3gVitamin A: 97IUVitamin C: 1mgCalcium: 78mgIron: 1mgNET CARBS: 3g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. My mom used to make banana cake really often when I was growing up. Basically a standard vanilla cake with mashed bananas and chocolate chips and some sort of frosting. She also made blondes a lot but they were always so dry I kind of hated them. No in my wise old age of 24 have I found a good way to make blondes.
    Standard breakfast right now is any version of mug cake I can make in the microwave. I have a Pinterest board of ideas but I use a basic recipe and change up the add ins.
    Have a great weekend Arman 🙂

  2. Wow, I’m always floored at how you make so many delicious allergy friendly options that look EXACTLY like a version that isn’t as allergy friendly. My current standard breakfast is definitely a bowl of yogurt with toppings. Sometimes I have pancakes for the fam or oatmeal. 🙂

  3. Oh my lordy lord lord GIMME! I dont care if your mom is upset with you [sorry, just being honest here] because this recipe is like HEAVEN to me. I love that you kept it split in half like your mom’s original version. What a great ode to her!
    But seriousy…that frosting? Yep, count me in.

    1. Lol! She will come chase you with a broomstick!

      Just kidding, she has menopause and she’d start sweating one minute into it!

  4. Which version did you prefer? The paleo or non paleo version!? I adore both oat and coconut flour so not sure which one to attempt!

    1. Oh, Em- That’s like me picking a favorite child! I loved the paleo version for breakfast (I attest it to the eggs and coconut flour having an amazing texture) and the non-paleo version for a snack!

  5. Coconut flour is the best Paleo baking flour anyways! I used to LOVE this cinnamon coffee cake from Corner Bakery and this blueberry lemon loaf found in Gelson’s Market! I think the Paleo version of this breakfast cake would taste AWESOME! 😀

  6. Your mom and my dad have similar tastes! This is exactly like what he used to make for us growing up. Lemon + blueberries is good for so many different reasons…#1 being it tastes awesome together!

  7. Dear Arman’s mum, don’t take it the wrong way but I’m so glad he decided to anger you healthifying your cake because it looks insanely good. Seriously, I haven’t been as enchanted by a cake in a long time. And coconut flour-less, too [as much as I like it this isn’t an ingredient my budget allows too much off]. This cake is going to happen in my kitchen/office soon. Or as soon as I stop being scared of making my own cashew butter.

  8. I love blueberries so much. My breakfast a long time ago was blueberries and greek yogurt and it was magical.

  9. I think I need to unsubscribe from your blog now. Or stop making everything you post. Or buy bigger stretchy pants. I think I do the latter!