My blueberry breakfast cake is your excuse to have cake first thing in the morning. It’s made with almond flour, loaded with blueberries, and finished with an optional cream cheese frosting. 

Table of Contents

1. Blueberry breakfast cake worth waking up for
2. Key Ingredients
3. How to make blueberry breakfast cake
4. Arman’s recipe tips
5. More healthy breakfast recipes
6. Blueberry Breakfast Cake (Recipe Card)

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

• Almond flour. Make sure to use ‘blanched almond flour’ and not ‘almond meal,’ as almond meal is coarser and won’t give the cake the same delicate texture. 
• Baking powder. This cake won’t rise like cakes made with regular flour, but it still helps.
• Eggs. Room-temperature eggs are best, because they won’t firm up the melted coconut oil. I take them out of the fridge about 20 minutes before I start my prep work.
• Coconut oil. Adds moisture, richness, and binds the ingredients. I used refined coconut oil, so there’s zero coconut flavor. 
• Vanilla extract and cinnamon. Flavor boosters for the cake.
• Sugar OR allulose. I like using allulose to keep it refined sugar-free, but regular white sugar works, although use 1/3 cup instead of 1/2 cup, since sugar is sweeter.
• Blueberries. I used fresh blueberries, but frozen blueberries work too. If using frozen blueberries, let them thaw completely and drain any excess juice. You don’t want them to bleed into the batter.
• Cream cheese frosting. I used my low-carb cream cheese frosting, but any frosting will work. I’ve made this many times without it, and it’s just as delicious.

How to make blueberry breakfast cake

Step 1- Prep. Preheat the oven to 320F/160C and grease an 8-inch square pan with unsalted butter. 

Step 2- Make batter. In a large mixing bowl, combine the dry ingredients. In a separate bowl or the bowl of a stand mixer, whisk the eggs, coconut oil, sugar, and vanilla extract until combined. Fold through the flour mixture. Using a rubber spatula, gently fold in the blueberries. 

Step 3- Bake. Pour the cake batter into the greased baking dish and bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. 

Step 4- Frost and serve. Let the cake cool completely, then frost, slice, and serve.

Arman’s recipe tips

• Use a round pan for a more traditional look. An 8-inch cake pan works, but check a little earlier, as it is a little thicker.
• Switch up the berries. I know this is technically ‘blueberry cake,’ but I’m not going to lie: I’ve made this exact recipe with raspberries, strawberries, and blackberries, and it consistently turns out good.
• Do not overbake. I recommend removing the cake from the oven once a toothpick or skewer comes out mostly clean. You can also use a kitchen thermometer and check that it reaches 205°F. Remember, the cake will continue to cook as it cools.

More healthy breakfast recipes

Healthy Blueberry Muffins

Healthy Breakfast Muffins

Oatmeal Breakfast Cookies

Oatmeal Breakfast Bars

Healthy Pop Tarts

Originally published October 2020, updated and republished September 2026