Blueberry Breakfast Cake


5 from 478 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 478 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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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Recipe Rating


  1. 5 stars
    All of the recipes by this author- Big Mans World – are our favorite. My husband requests them! This cake is super easy to make and delicious. I also needed to bake it longer – not sure if 320 degrees is the right temperature to bake this cake in American ovens (just leave it in longer)….but thank you for all of your delicious keto recipes.

  2. 5 stars
    Fabulous, couldn’t tell it was low carb. For some reason mine took 45 minutes at 325 F. Worth it.

  3. 5 stars
    Mine looked nothing like the picture but it was still delicious. It was moist and flavorful. My husband, who’s on Keto, loved it too. Thank you for the recipe!

  4. 5 stars
    OMG…I made this keto blueberry breakfast cake and the keto cream cheese frosting…OMG. I seriously have a new favorite keto treat (I have quite the sweet tooth). Everything about this recipe worked out perfectly; the texture is spongy yet dense enough and SO good! This was my first recipe of yours and I see myself trying more! I just subscribed too. Thanks big man!

  5. I’m making the cake now, but I’m confused by the recipe! The ingredient list doesn’t mention vanilla extract, but the directions mention including it with the wet ingredients! How much, or was that a mistake??

  6. 5 stars
    I think the cinnamon was overpowering in this recipe, but all tastes are not the same! Thanks for your great recipes!

  7. I have a relative who cannot tolerate eggs or gluten or grains. Is there a way to somehow adapt these two recipes to accommodate her allergies? I’d love to make this for her.

  8. Hello. Do you have any idea what I could use instead of the applesauce? I’m low carb (lower carb than unsweetened applesauce). All I could find suggested online were other fruit purees (same sugar problem) or sour cream (sounds awful lol). Do you think I should try the sour cream? Any suggestions would be helpful- even if you haven’t actually made it that way before. Thanks!

      1. That sounds perfect! And who would have thought to sub pumpkin for applesauce, had I not asked? lol I’m making the cake today. I’ll report back with how the pumpkin version turned out. Thanks!

  9. Tried out the paleo version with replacing some applesauce with buttermilk (anyway, I’m not on a paleo diet) and it’s marvelous. It tastes like light cheese cake. I believe it would have gone to the next level by cooling it in the refrigerator before I ate them all when warm.

  10. Really liked the recipe, like others, totally would add more blueberries. My one thing with the paleo version is probably cut back on the eggs by 1 or 2. I’m not sure if I didn’t bake it long enough or since coconut flour can be tricky, mine came out a little too wet for my liking. Still liked it and want to make it again!

    1. Hi there, it sounds like the coconut flour 🙂 That is the tricky part with it, some coconut flour is really great and some is quite weak and not as great texture wise.

  11. Hi, I was wondering, if I were to double this recipe and use a 9×13 glass dish, how would it affect bake time?

  12. Does the nut butter such as almond butter have a strong taste to in this. I keep trying to eat this instead of peanut butter and I really struggle with texture and taste.

  13. I love all your creative and tasty recips. Just made the flourless breakfast cake paleo option. Want to check if only half cup coconut flour is required? Mine was very moist and took and extra 10 Minutes to bake. Seemed strange that the vegan option needed 2 cups oat flour but paleo option only needed half coconut flour?

  14. I am rescinding my previous bad review. You don’t need to print it. I didn’t make the icing for it! Didn’t even notice there was an icing recipe at the bottom. Sorry! It definitely would be better with an icing. Still think it would need more blueberries though.

  15. I made the vegan version of this and it was horrible! Truly a waste of good ingredients. Very dry and tasteless. Could barely tell it had any blueberries in it. It might taste good with way more blueberries than it calls for. We ended up putting lots more blueberries on top. I won’t make this recipe again.

  16. I have been LOVING this recipe! I’ve switched out the fruits and have done strawberry, strawberry rhubarb, blueberry, raspberry, blackberry, and now I have a peach and Apple version in the oven cooking up now. Best. Breakfast (and dessert). Ever! I bake it in bulk and will be taking a few loaves on a Labor Day trip in a few weeks. This recipe is a lifesaver. Thank you!!

  17. Is the paleo options supposed to have dairy-free milk in the main cake part of the recipe? In the directions it says to mix the milk as part of the wet ingredients, but it isn’t listed in the ingredients on the Paleo other than for the frosting. Thanks!

  18. Made this cake and it is really amazing! My kids (at two years old and 1) loved it so much! I used a different recipe for the frosting. I wish it was a bit fluffier, but that is just my preference. Thank you!

  19. Curious if you have the nutritional info for the recipes? Especially the Paleo, and especially the carbs/fats/proteins/calories & etc. Trying to fit this into macros for keto diet. Thanks for any help!

    1. Hi Sherri! Absolutely! If you go to myfitnesspal and plug in the ingredients, it will provide it for you 🙂 Enjoy!

  20. I absolutely LOVED this flourless blueberry breakfast cake! It tastes so amazing. Wasn’t a fan of the icing the protein powder I have just over powered the taste. Thankfully I followed your advice of storing the icing separate so it wasn’t on the cake. The cake was it of this world. I loved have the blueberry surprise on the bottom. Def wanna add more blueberries next time since I only had a 9×9 pan they are a little far apart. I just wanted to drop a line and tell you how much I enjoyed it (and my whole fam too). I just found your website through Pinterest and can’t wait to start trying more recipes out! Thanks again!

    1. Meghan, this comment absolutely made my day- Thank you so much for trying it out, I’m so glad you are here 🙂

  21. Hi, this looks so good in the picture, especially the frosting! So I’m wondering which version of the frosting is it in the picture? Thanks and sorry if you mentioned it somewhere already!

    1. Hi Tess! The frosting pictured is the vanilla casein protein frosting- Simply the protein powder thinned out with a dash of milk.

  22. I made this last night and it was really good. Used frozen raspberries, because that’s what I had. I made the paleo version, with coconut oil and honey. Baked it for 40 minutes. For the frosting, I mixed cream cheese with some honey. It was VERY moist, and well-received. Didn’t taste too coconut-y, like many cakes made with coconut flour. I will be making this again soon. Thank you!

  23. Made the following adjustments, as required for our allergies: used real butter, used real egg, used real sugar. The cake didn’t make it to breakfast! My family was behaving like hound dogs halfway through baking. I served with no frosting (again, allergies) but with a scoop of vanilla ice cream. Now I’m having to bake it daily! I’m thinking of changing the blueberries with chocolate-chips (no soy, of course) to see what happens. Thank you for this wonderful recepe.

  24. I made the breakfast cake into little cupcakes and they’re in the oven right now. The batter tastes amazing, so I have high hopes for this recipe. I halved the sugar, used my own flour blend, and used peanut butter as my nut butter of choice. It’s so difficult to find good egg-free recipes on the web, especially when you are dairy-free and gluten free. Luckily, I’m not vegan, but finding good baking recipes can be a challenge.

    1. Hope you enjoyed them, Clara! I totally hear you on that- I hope to share more creations to fit these needs 🙂

  25. I love how generous you are with your recipes. I sent your site to my mom as well (my pops is diabetic) I’ve tried several of your recipes and they are delicious!!!

    1. Thanks so much for your kind words, Bobi- Thanks for sharing it with others, wishing good health for you and your family 🙂

  26. Okay, this is SO amazing. I am going to bake one for my afternoon snack. I will definitely be following you over on Instagram and checking out some of your other recipes.

  27. Almost couldn’t wait for it to cool! Ah…may…zing! Paleo sweets are not supposed to be so good that you just want to eat the whole pan and not share! ? Took the long way around making homemade applesauce and coconut butter first, and definitely worth the wait! Your mom should be really proud of you, feeding the paleo masses and all! Thank you so much for sharing, Arman! 3 ingredient flatbread is next! God bless you!

    1. Hahaha that’s what I like to hear- Great job on making homemade applesauce and coconut butter!!! I bought the wrong apples (the super tart ones!) which are delicious on their own, but not as good as the others for homemade applesauce!

      Thanks again for your kind words, Kelly! 🙂

  28. Hi, I was just reading this recipe and I was wondering if I can substitute honey or maple syrup for the coconut sugar in the flourless (oat) version..? Would it be a one to one ratio? Should I decrease any of the other liquids?

    1. Hi Jennifer! I haven’t tried it that way, but let me know if you do! You’ll probably need to play around with the dry ingredients and perhaps cut back a little on the milk.

  29. Hi. Would love to try the paleo version of this recipe. However, I’m not sure what coconut butter is? Is it the same as coconut oil?

    1. Hi Jennifer! coconut butter is different to coconut oil, it’s sweeter and made of the pulp of the coconut 🙂 If you don’t have any on hand, you can omit the frosting 🙂

  30. Hi! I’m super confused… I couldn’t find any instructions on how to make the frosting??? Or, am I just blind and missing it. I see the ingredients but not the instructions. Can you help? I’ve already baked my loaf. Thanks!!

    1. Hey, so I just took my loaf out of the oven and it didn’t rise at all.. I followed your instructions completely for the vegan loaf. I have absolutely no idea what happened?!? I baked it for almost 45 minutes before the toothpick would even come out clean but it’s still just kind of like compacted mush. It doesn’t look anything like your picture, like a “spongy” cake/bread type consistency. I wish I could include a picture to show you. It doesn’t taste terrible, but I’m not liking the mushy consistency..

      1. Hi Melissa- That’s disappointing to here- What is pictured here is using the vegan version, including the flax egg. It should be dense, but not mushy!

      2. Hi Melissa, you mix until a thick frosting is formed, depending on whichever method you choose 🙂

      3. Ps, I’m going to give this recipe another try because the first attempt, even though mushy, was absolutely amazing. I can’t imagine how much better it will be if it comes out correctly this time.

  31. Hi! Which frosting did you use for the photographed recipe? Thanks! I can’t wait to make these!

  32. This looked so good, I tried to make it and the texture turned out like play dough for some reason. Could you think of why it would do that? Thanks!!

    1. Hi Griffin, I’m sorry that happened- Unfortunately, without being in your kitchen with you, I really don’t know what you would have done for it to result in that- Everyone else who has made it has raved about it and enjoyed the fluffy texture.

  33. #1 this is not flourless – oat flour is a thing. Whether you grind it yourself or buy it pre-ground, it’s a flour. Can’t call this “flourless.”

    #2 Oats. Aren’t. Paleo. Not even if they’re gluten free. Not even a little bit.

    Please do not label recipes in a misleading way. Super frustrating.

    1. Hi there, sorry you find this misleading- Just to clarify your comments, after speaking to some other food bloggers, a recipe which uses oats ground into flour, I do classify as flourless. I’ve done it with all my recipes and continue to do so 🙂

      Secondly, I am well aware that oats aren’t paleo, hence the tested paleo option listed directly underneath the original option. This recipe has actually been made mostly by the paleo folk, and is well received!

      Have a great day!

    1. Hi Heather! I haven’t tried it out with butter so cannot personally vouch for it- If you do try it, please let me know 🙂

  34. All your flourless recipes look so good my problem is oats cannot have any kind do you have a solution?

    1. Hi Janet! I try to offer options where possible- That particular recipe has a grain free/paleo option 🙂

    1. Hi Steph! Thanks for that- I’m aware of that! The dairy free option recommends the brown rice vegan protein.

  35. Hi Arman! This recipe looks fabulous, I’m ready to try it…like, right now! This may be a silly question, but the Paleo version doesn’t list any milk in the ingredients, is there still 1 cup milk included? It’s in the directions, but I realize that may be referring to the nonPaleo version. Thanks so much!

    1. Hi Erica! Apologies for the confusion- Because the paleo version uses eggs, they help work as a liquid binder so there isn’t any milk needed 🙂

      1. Thank you so much for a quick and clear reply! I’m excited to make this. My toddler and I just made some of your protein bars and we both loved them. Glad to find recipes the whole family adores 🙂 Your blog is wonderful!

      2. You are more than welcome and thank you so much for your kind words- It means so much!

  36. Hi I am new to a lot of the paleo low carb diet. I have diabetes and since I have really been watching what I eat I have lost 26 pounds. But I can’t deny that I miss sweets. I would like to try this recipe and use stevia but not sure how to grind the oats to make the flour do you use a food processor? I am going to try your 3 ingredient brownies today, since I love bananas, almond butter and chocolate I figured it was a win win situation. Thank you and be blessed

    1. Hi Beth! 🙂 Welcome!

      You can use your food processor, but I generally use my blender because I am incredibly lazy 🙂

      I hope you enjoy the brownies 🙂

  37. For the 2 cups of oats ground into flour version, what if I already have a gluten free flour? Would I still use 2 cups of my flour? Or does it need to be a different amount?

    1. Hi Stacey! I’d try and use ground oats if possible- I haven’t tried it with a gluten free flour blend!

      1. Thanks. I made the Paleo version today. Honey instead of Maple Syrup and Coconut Oil instead of Nut Butter. I had to cook it for 40 minutes and could have cooked it another 5 minutes. Anyhow, it is DELICIOUS. Love it! So glad I came across this receipe. Wish the Paleo version didn’t have eggs though. I can’t do the Gluten version because of the oats.

      2. Thanks for this.. I cooked it for the 25-30 and it still wasn’t cooked.. I thought I did something wrong or didn’t add something for the Paleo version

  38. I’m confused. This flourless cake lists flour as the first ingredient. Maybe you should say “wheat free”?

    1. Hi Gwen! As with any of my recipes using oat flour or oats ground into a flour, I label them as flourless!

      Hope that helps, cheers!

    1. Hi Claudette, I don’t sorry- The one pictured is the oat flour one. The paleo one is more dense and tender 🙂

  39. Hello, I have just made this cake but have a few questions. Mine did not rise as much as yours (I did the Vegan version) and when I tried to melt my almond butter it just got thicker. I did manage to blend it in though. I just tasted a little corner of this cake (still cooling) it is very good. Can you tell me what needs to be done to make it rise more? It’s only 3/4 of an inch in height. Thank you.

    1. Hi Deanna! No worries at all- Was your almond butter drippy? That’s key in terms of it melting easily- Fresh or homemade almond butter tends to be thicker, but it shouldn’t when melted though!

      To make it rise more, I would recommend baking it on very high heat to start with (450 or so- this causes it to rise pretty fast) then turning it back down after a few minutes 🙂

      1. Thank you for the quick reply. I will try the high heat. I did make my own almond butter (no oil) I tried to microwave it, I will try in a pan next time. It was sticky and drippy prior to heating, I may be able to incorporate it without heating perhaps. This is delicious, No frosting even necessary, nice and moist! Do you think in the vegan version it’s possible to sub some of the sugar with applesauce and have it work?

      2. Oh yay! Fantastic!

        To be honest, I haven’t tried it that way- Please let me know if it works for you!

  40. Wow! Arman, I have never met you, but reading your recipes- I think I love you! Shhhh don’t tell my husband….?. Seriously, you have fab recipes!

  41. I am vegan and bought a large bag if coconut flour without knowing that you mainly need to use eggs with it 🙁 i have have been using it by replacing 1/4 of the regular flour called in the recipe of my choice and adding the same amount of liquid to balance how much liquid absorbs. I would love to use coconut flour in more recipes, it just doesn’t seem to hold up well without the use of eggs. Will def try the vegan version!!

    1. Hi Manuela! I promise in my no bake recipes, the coconut flour works beautiful and is vegan friendly! 🙂

  42. Hi Arman, looks like a delicious recipe, can’t wait to try it! One question though… I see the capital T in a lot of your recipes/ingredient lists and I’m not sure where it stands for (I’m from the Netherlands, maybe we don’t use that type of measurement). In this recipe it’s 1 T baking powder / 6 T nut butter of choice / and so on.. Could you help me out? Thanks in advance! Kind regards, Laura

    1. Hi Laura! Welcome from the Netherlands! 🙂

      For sure- A capital ‘T’ generally stands for tablespoon- So 15 mls 🙂 a ‘t’ stands for teaspoon, and I use 5 mls- Hope that helps!

      1. Thans so much for the quick reply, I’m really excited to have found your blog! Keep it up! Have a nice day, kind regards, Laura

  43. I think I’ve died and gone to heaven, and I have two loaves of blueberry breakfast cake in my hand. One of yours, one of your mom’s. This should probably be called “Healthy Flourless Blueberry Breakfast Cake for Jess”.

  44. 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!

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

  46. 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.

  47. 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!

  48. 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! 😀

  49. 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!

  50. 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!

  51. 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. 🙂

  52. 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 🙂