Blueberry Breakfast Cake

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

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!
5 from 26 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 Slices
Calories: 158kcal
Author: Arman

Ingredients

Instructions

  • 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.

Notes

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. 

Nutrition

Serving: 1Slice | Calories: 158kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Sodium: 64mg | Potassium: 32mg | Fiber: 3g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Breakfast Breakfast cakes and muffins Gluten Free Keto Muffins and Cakes

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    Comments

    164 thoughts on “Blueberry Breakfast Cake

    1. Pingback: Coffee Talk #3
    2. 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”.

    3. 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. 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

    4. 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!!

    5. 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!

    6. 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?

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