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My blueberry breakfast cake is your excuse to have cake first thing in the morning! It uses wholesome and healthy ingredients and topped with a cream cheese frosting.
Want more desserts for breakfast? Try my oatmeal brownies, oatmeal breakfast bars, healthy breakfast muffins, and breakfast cheesecake next.
To say that my family and I enjoy cake in our house is an understatement. In reality, we’re a bit obsessed. On the rare occasion we have too many blueberries in the fridge, you better believe I’m making my blueberry breakfast cake recipe.
Made with the perfect tender crumb, laced with sweet blueberries, and covered in tangy cream cheese frosting, this breakfast cake is my favorite way to start the day. All that’s missing is a warm cup of coffee!
Table of Contents
Why I love this recipe
- It’s not too sweet. I love sweet breakfasts as much as the next guy, but I don’t crave the sugar crash. That’s why I kept the added sugar to a minimum, so the natural sweetness of the blueberries is what shines.
- A delicate texture. The almond flour gives it a gorgeous light and fluffy texture.
- Simple ingredients. This recipe requires just 9 basic baking staples, including the frosting, and you probably have many of them on hand already.
- Gluten-free. Without even trying, this cake has zero gluten ingredients, yet it’s just as airy and fluffy as traditional cake.
Ingredients needed
- 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.
- Cinnamon. To complement the blueberry flavor.
- Baking powder. To help the cake rise.
- Eggs. Preferably large, room-temperature eggs.
- Coconut oil. To add moisture and bind the ingredients. I used refined coconut oil, so there’s zero coconut flavor.
- Vanilla extract. A must for any good cake recipe.
- Sugar. For sweetness. I used white sugar, but if you don’t mind the cake’s darker color, you can use brown sugar instead.
- Blueberries. I used fresh blueberries, but frozen blueberries can also work. If using frozen blueberries, let them thaw completely and drain any excess juice.
- Cream cheese frosting. I used my low-carb cream cheese frosting with regular powdered sugar, but the store-bought frosting will work just as well.
How to make blueberry breakfast cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 circular cake pan, if you want this to look like a more traditional cake.
- 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 ALWAYS turns out good.
- Sweeten the frosting. If you’re making the frosting from scratch, fold in some cinnamon, lemon zest, or blueberry juice from thawed blueberries to infuse even more flavor.
- Sprinkle with brown sugar. Right before baking so it gets a subtle crunch topping.
- Glaze the cake. Make a lemon glaze with fresh lemon juice, powdered sugar, and a splash of non-dairy milk.
Storage instructions
To store: Store any leftover cake at room temperature in an airtight container for up to 3-4 days or in the refrigerator for up to 2 weeks.
To freeze: Freeze leftover cake slices in a freezer-safe container for up to 3 months. When you’re ready to dig in, let the cake thaw overnight in the fridge.
Frequently asked questions
When I bake with blueberries, I don’t notice a drastic flavor difference based on the type of blueberries I’ve used. That said, some sweeter varieties tend to be Chandler, Elliott, or Bluecrop blueberries.
Absolutely! If you want to make a double-layered cake, simply double the ingredients.
More blueberry recipes to try
- Blueberry galette
- Healthy blueberry muffins
- Blueberry cinnamon rolls
- Blueberry banana bread
- Lemon blueberry cake
Blueberry Breakfast Cake
Ingredients
- 2 cups almond flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 4 large eggs
- 2 tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/2 cup allulose or any granulated sugar of choice
- 1 cup blueberries
- 1 cup cream cheese frosting optional
Instructions
- Preheat the oven to 160C/320F. Grease an 8-inch square generously and set aside.
- In a large mixing bowl, add your almond flour, cinnamon, and baking powder, and mix well. In a separate bowl, whisk your eggs, coconut oil, allulose, 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.
Notes
Nutrition
Originally published October 2020, updated and republished August 2024
I’m confused. This flourless cake lists flour as the first ingredient. Maybe you should say “wheat free”?
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!
Do you have a picture of the paleo cake?
Hi Claudette, I don’t sorry- The one pictured is the oat flour one. The paleo one is more dense and tender 🙂
Your killing me, another fantastic recipe Arman!
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.
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 🙂
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?
Oh yay! Fantastic!
To be honest, I haven’t tried it that way- Please let me know if it works for you!
When you say dairy free milk- can I use almond milk for the flourless blueberry cake?
Hi Erika! You sure can- I used unsweetened almond milk in it 🙂
Thank you for another great recipe! I made the paleo version this morning. Delicious!
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!
Hahahaha okay, it will be our little secret 😀 Thanks so much, Jeanne! 🙂
Can I use frozen blueberries?
Never mind! Probably should have read the whole thing 🙂
Of course, I’d just thaw them out slightly 🙂
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!!
Hi Manuela! I promise in my no bake recipes, the coconut flour works beautiful and is vegan friendly! 🙂
Hi…so you pick one frosting, correct? I just want to make sure before I attempt it. 🙂
Hi Jeanmarie- That is correct 🙂 Although all frostings would be delicious combined haha! 🙂
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
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!
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
You are so welcome- Enjoy, Laura!
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”.
😀 YAY!
is your tablespoon 15 ml. also is the cake in the picture the oat or coconut flour. looks delicious
Hi Nicole! 🙂 The picture is using the oat flour! The tablespoon is also 15 mls 🙂