Blueberry Breakfast Cake
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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.
Blueberry breakfast cake worth waking up for
Saying 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, I’m making my blueberry breakfast cake recipe.
Since it’s for breakfast, I cut back on the added sugar and sneak in 3 grams of fiber and 6 grams of protein per serving. I loosely adapted my almond flour cake, reducing the eggs and adding some coconut oil for some moisture and richness. Instead of sugar, I use allulose, and the blueberries add natural sweetness.
Without even trying, it’s naturally gluten-free. I like to pair it with some Greek yogurt or eggs for a well-rounded meal.
Table of Contents
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
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 1/3 cup white sugar
- 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 September 2026
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!!
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.
#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.
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!
Hi! In the paleo version can I use butter instead of coconut oil?
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 🙂
All your flourless recipes look so good my problem is oats cannot have any kind do you have a solution?
Hi Janet! I try to offer options where possible- That particular recipe has a grain free/paleo option 🙂
FYI casein is a milk protein.
Hi Steph! Thanks for that- I’m aware of that! The dairy free option recommends the brown rice vegan protein.
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!
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 🙂
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!
You are more than welcome and thank you so much for your kind words- It means so much!
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
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 🙂
How much oat flour if it’s already ground instead of grinding myself? Thanks!
Hi Louise- I’d still use the same amount if it’s already ground- In fact, I prefer it that way 🙂
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?
Hi Stacey! I’d try and use ground oats if possible- I haven’t tried it with a gluten free flour blend!
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.
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
Thanks, Laura- Apologies for the misdirections!