Blueberry Breakfast Cake

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5 from 487 votes
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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.

blueberry breakfast cake.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make blueberry breakfast cake
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More blueberry recipes to try
  8. Blueberry Breakfast Cake (Recipe Card)

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.
frosted blueberry breakfast 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.

slice of blueberry breakfast cake.

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.

breakfast cake with blueberries.

Frequently asked questions

What are the best blueberries for baking?

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. 

Can I use this recipe to make a double-layered cake?

Absolutely! If you want to make a double-layered cake, simply double the ingredients.

More blueberry recipes to try

blueberry breakfast cake recipe.

Blueberry Breakfast Cake

5 from 487 votes
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.
Servings: 12 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Ingredients  

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

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.

Nutrition

Serving: 1servingCalories: 158kcalCarbohydrates: 15gProtein: 6gFat: 13gSodium: 59mgPotassium: 36mgFiber: 3gSugar: 2gVitamin A: 99IUVitamin C: 1mgCalcium: 76mgIron: 1mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published October 2020, updated and republished August 2024

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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Comments

  1. 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.

  2. #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 🙂

  3. 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.

  4. 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!

  5. 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 🙂

  6. 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