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.
Keto Blueberry 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?
- 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!
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.
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 Ingredients– 2 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.
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.
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Blueberry Breakfast Cake
- 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.
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